Rosemary Barron (2)

Flavours of Greece

ISBN: 9781906502607

Author: Rosemary Barron    Publisher: Grub Street

The Greek philosophy of food is one of simplicity; make it fresh and full of flavor and serve it with great warmth and flair. It is a cuisine entrenched in hist...


The Greek philosophy of food is one of simplicity; make it fresh and full of flavor and serve it with great warmth and flair. It is a cuisine entrenched in history, influenced by the cultures of its neighbors - Turkey, the Middle East, the Balkans but at heart it is unpretentious food from a people who have learned to make the most of what their land has to offer. In this celebration of Greek food Rosemary Barron provides over 250 regional and national specialties, from the olives, feta and seafood of mezes, beautiful little appetizers that can often become a meal in themselves, to delicate lemon broths to hearty bean soups, grilled meats and fish, baked vegetables and pilafs to the fragrant, gooey honey pastries. Greek cooking offers seasonal food perfect for informal eating with family, friends and entertaining. In addition there are chapters on The Greek Kitchen, Breads, The Wines of Greece and Menus for different occasions.


Pages: 384


Dimensions: 185 x 246 mm


Publication Date: 01-08-2010


$55.00 $5.75
Flavours of Greece (pb)

ISBN: 9781911667124

Author: Rosemary Barron    Publisher: Grub Street

Rosemary Barron’s Flavours of Greece was first published in 1991 and has never gone out of print. It is now generally regarded as the most authentic and auth...


Rosemary Barron’s Flavours of Greece was first published in 1991 and has never gone out of print. It is now generally regarded as the most authentic and authoritative collection of Greek recipes. It was chosen as an Editor’s Choice in The New York Times in the year of its publication and it is the only recipe book listed in The Rough Guide to Greece and The Rough Guide to the Greek Islands. In this celebration of Greek food Rosemary provides over 250 regional and national specialities, from the olives, feta and seafood of mezes, to delicate lemon broths to hearty bean soups, grilled meats and fish, baked vegetables and pilafs to the fragrant, gooey honey pastries. Greek cooking offers seasonal food perfect for informal eating with family, friends and entertaining. In the 80s Rosemary owned a cooking school based in a 450 year-old village house on the island of Crete. This was the first of its kind in Greece, and described by Vogue magazine in 1982 as ‘one of the best cooking schools in Europe’. Her recent courses on Santorini, exploring the foods and flavours of Greek antiquity, have been described by Conde Nast Traveller as ‘one of the top ten cookery courses in Europe’. For nearly three decades, Rosemary has organised programmes and presented lectures and workshops on culinary matters to a wide variety of audiences. A former President of the International Association of Culinary Professionals, she is currently working with NGOs on the development of food tourism in Romania. She is co-founder of Oxford Gastronomica: The Centre for Food, Drink and Culture at Oxford Brookes University.


Bind: paperback


Pages: 386


Dimensions: 185 x 246 mm


Publication Date: 30-06-2021


$49.99
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