The Greek and Lebanese meze is a snack served alone or before a meal, or as part of a whole meal. It can be simiple - little plates of olives or feta cheese with olive oil and oregano - or more substantial, such as a delicious plate of shrimp. Recipes include dips such as cooling yogurt and cucumber Tzatziki, and Tarator with tahini and garlic. Try pint-size salads such as Tabbouleh. Meze made with beans include a superb version of Falafel. Dolmathes (stuffed vine leaves) and Zucchini Fritters are among the vegetables. Fish and meat dishes include Mussels in Saffron Lemon Sauce and Keftethes (fried meatballs). Greek food writer Rena Salaman shares her enthusiasm for meze and shows how to cook these simple dishes and serve them for every occasion. With vibrant photography by Peter Cassidy, Meze sings of sunny days spent sitting outside in the shade looking out over a blue sea.