“Food From Many Greek Kitchens” by Tessa Kiros (Andrews McMeel Publishing, LLC, $35, hardcover) offers a sensory feast. Its gorgeous full-color photographs take the reader on a wonderful armchair journey, and its more than 115 recipes provide an authentic taste of Greece.

The 336-page cookbook includes 10 chapters of recipes, each of which features a short introduction explaining the dish’s cultural and culinary significance. Each recipe includes both its Greek and English names, but none is accompanied by a nutritional breakdown.

The book opens with the Greek alphabet and a glossary of culinary terms. It then moves right into the recipes, which are divided according to the settings in which they are normally served.

For example, the first chapter, Traditional, includes recipes for Vassilopitta, or New Year Wish Cake, and Melomakarona, or Honey Cakes, served during the Christmas season. The book also includes a recipe for Melopita, a different type of honey cake.

There are also recipe chapters for Fasting Foods; Easter Foods; Shared Foods; Baker’s Foods; soups; vegetables and salads; ready-cooked foods; “there and then” or to-go foods; and Sweet Foods.

Among the recipes are Scrambled Eggs With Tomato, Pita Bread, Fisherman’s Soup, Baked Okra, Artichokes and Fava Beans, Homemade Noodles, Cumin Meatballs in Tomato, Kebab, Moussaka, Grape Juice Pudding, Ouzo Sorbet, and Mussels With Feta and Peppers.

Here’s a recipe from the book to try.