Description:
To confuse meze with antipasto or tapas is to miss the point. These small plates of Greek deliciousness come to us from a Mediterranean world of mid-afternoon snacking, drinking, and talking. The pace is leisurely, the content simple, the effect extraordinary. Early on in Meze Diane Kochilas, award-winning author of The Glorious Foods of Greece, sets the prototypic meze stage: two village codgers holding down either side of a small table; two glasses and a carafe of raki between them; a plate with some bread, olives, air-dried anchovies, cucumber sticks, and cheese. They do not sit at the table so much as beside the table, the better to take in the world. And thus it is with meze. It's not about sitting down to eat as much as being present to exchange ideas, enjoy a glass of wine or spirits, and snack on taste treats that enliven the palate and pull all the threads of the whole into one. Kochilas divides Meze into "Dips, Spreads, and Relishes"; "Savory Salads"; "Small Egg Dishes"; "Phyllo Pies"; "Finger Foods and Fried Treats"; "Vegetable and Bean Mezethes"; "A Sea's Bounty"; "From Meatballs to Kebabs"; and, the "Meze Pantry." She provides sources for ingredients. And she includes enlightening notes on Greek wine and spirits, perfect for serving with these small dishes. She is truly a master of it all and a delight to read. When was the last time you mixed garlicky yogurt with dried apricots, or baked figs with oregano? Put your hand in Kochilas's oven mitt. She'll take you to a new, delicious, life-invigorating territory. --Schuyler Ingle
| 
