Aware that Americans traversing culinary isles of Greece may burn, not with Sappho's passion, but with curdling of the stomach from a surfeit of olive oil, Miss Wason has wisely cut down on the quantity and made other sensible alterations. However, the very tantalizing recipes--appetizers, soups (including the famous Egg and Lemon), seafood, roasts and stews, casseroles, pilaf and pastas, vegetables and sauces and desserts--are indisputably Greek in flavor and delicate harmony of ingredients. Miss Wason thoughtfully provides a glossary, list of suppliers and index. Fairly explicit, over-the-shoulder directions, helpful since oil cookery is trickery. A modest Greek cookbook of moderate difficulty.