In the heart of Corfu, away from the tourist beaches, old traditions of living and eating still flourish. Over the centuries culinary influences from all over the Mediterranean have been absorbed into the classical Greek cuisine and adapted to suit the extraordinary variety of produce that comes from this beautiful and very fertile island. The result is a style of cooking unique in the world. Many of the dishes prepared are linked with the festivals of the Christian calendar, such as lenten pilaf, Paschal lamb and the vasilopitta of New Year. Here, Chatto and Martin set down the recipes they have collected, describe the growing, gathering and preparation of food, record the daily round of their friends and neighbors and enjoy the life of a rural village. Map.