Flavours of Greece

ISBN: 9781911667124
Publication date: 28/08/2021

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.
First published in 1991, this book has never gone out of print. This is a celebration of Greek food regarded
as the most authentic and authoritative collection of recipes. It was chosen as an Editor's Choice in The
New York Times in the year of its publication.
AUTHOR:
In the 80's, 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 flavors 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 organized programs 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.

Pages: 386
Dimension: 246mm X 185mm
Author: BARRON, ROSEMARY