Stone scarcely saw his wife and two young children from working 14-20 hour days during the summer's height and soon developed severe varicose veins from being on his feet such long hours. The taverna was ultimately successful — the American Stone's own recipe for moussaka was definitively preferred over the local versions — but far too demanding, and he gladly gave it up after the one summer.

The Summer of My Greek Taverna is a nice, easily read little book. Stone does a good job of utilizing reminiscences from his earliest seven-year sojourn on Patmos to give the island's history and to flesh out his characters.

In addition to being a memoir, this book is also a cookbook. The author writes lovingly of food and includes nineteen recipes that he put into play in the taverna's kitchen. Many are traditional Greek dishes, like tzatziki (a yogurt-based cucumber and garlic dip), keftedes (Greek meatballs), and moussaka (sort of an American chop suey-style casserole with béchamel sauce). He also includes the chili con carne and a chicken curry that sounds wonderful.

Memoirs can be difficult to write without getting mawkish. Stone is never overly sentimental and recalls his summer with fairly clear eyes — not hesitating to call himself a fool when foolish — but Greece's islands have a way of romancing the flintiest of hearts. Even after all his blood, sweat, and tears in the taverna, and getting rooked by his purported friend for his trouble, Stone is still enamored with Patmos. His little book is the love letter he'd like us all to read.