Flavours of Greece

by RosemaryBarron (Author)

• Used

  Hardcover
  2010

  $3.42

  Rosemary Barrons 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.

• Used

  Paperback
  2004

  $3.42

  The Olympic Games in Athens in August 2004 will create world-wide interest in Greek culture and especially Greek food since it is simple, honest and unfussy and very much in tune with today's eating habits. Greek food has a healthy indifference to fashion and trends but a supreme ability to promote feelings of well-being and conviviality. It is a cuisine entrenched in history, influenced by the cultures of its neighbours 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 paperback edition of her best-selling book Rosemary Barron provides over 250 regional and national specialities, 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. The best way to appreciate the informal, seasonal food Greek cooking provides, is to try it for yourself. You will find no better guide than Rosemary Barron and her delightful col

• Used

  Hardcover
  1992

  $7.88

  The Greek philosophy of food is simple - make it fresh and serve it with warmth and gusto. This book celebrates the art of all Greek cooking, both old and new, showing how it has been influenced for centuries by history and its neighbours including Turkey, the Middle East and the Balkans. Dishes covered are appetizers such as marinated olives, fried cheeses, peppered dried figs, dips of yoghurt or aubergine and spices. There are delicate lemon broths and hearty soups, grilled and fried fish and shellfish, lamb, pork and game in every guise, and fresh vegetables but running throughout all the recipes are the flavours of Greek cooking - cinnamon, cumin, oregano, rosemary, garlic, olives, nuts and yoghurt.