Food from Many Greek Kitchens By Tessa Kiros That Tessa Kiros has a seemingly inherent knowledge of so many cuisines shouldn't be surprising given her diverse background. Her cookbook Falling Cloudberries has many Finnish recipes (her mother is from Finland) and she's written books on Tuscan and Venetian cuisine (her husband is Italian). For her latest book, Food from Many Greek Kitchens, she looks to her father's Greek-Cypriot lineage for inspiration. As with her other books, Kiros goes beyond the obvious. Food from Many Greek Kitchens includes the classics - moussaka, spanakopita, dolmades, avgolemono, pita bread and baklava - as well as many less familiar dishes. There are delicious-sounding recipes for fried tomato balls, sesame bread rings, wild-greens pie, rabbit and onion stew, salepi and masticha ice cream, wedding rice, New Year wish cake and ouzo sorbet. The book's major flaw - and it's a big one - is the colour of the text. Whoever thought it was a good idea to print it in aqua was wrong. It may match the beautiful blue of the Aegean, but it makes the recipes hard to read.