Special food recipes, by Petros Kostopoulos

Fast Cook is not an haute cuisine cookbook. It is a cookbook for people stressed for time, but who are vain enough to want to present a beautiful, new and - most importantly - very tasty dish.

I don’t think it takes more than half an hour to make each recipe I have in my book. I haven’t discovered America. I just visited dozens of kitchens all over the world, checked and re-checked in many books (because each one hides or forgets something), I experimented remorselessly and finally when I had all the recipes, I put them on paper.

And I can confess that the best way to learn to cook is to watch other people cook. If not, and if you are too embarrassed to go into a kitchen, and if you don’t know anybody who cooks, all you can do is ruin four or five dishes, until you get it right. Don’t forget, even Edison ruined thousands of light bulbs until he got the one that would light up. Many people freak out at the idea of cooking. They see it as a strange, undiscovered and dangerous place. Wrong. Try some of the things I describe and you will realize that the mountain you saw before you was nothing but an anthill.

And don’t forget that food belongs amongst the greatest pleasures (you know which ones) that follows you to the end your life and you can enjoy it on your own.