Flavours of Greece [electronic resource].

ISBN:

9781909808997

Title:

Author:

Barron, Rosemary.

Personal Author:

Barron, Rosemary.

Publication Information:

Havertown : Grub Street Cookery, 2011.

Physical Description:

1 online resource (383 p.)

General Note:

Description based upon print version of record.

Contents:

The Greek Kitchen; Appetizers and First Courses; Soups; Light Meals; Chicken and Game; Meats; Vegetables and Salads; Pilafs and Pastas; Breads; Pies, Pastries, Cakes, and Biscuits; Fruit Desserts, Puddings and Creams,and Sweetmeats; Sauces; Appendices; Glossary; Menus for Different Occasions; Bibliography; Index

Subject Term:

Cooking, Greek.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2011

Publication Information:

Havertown : Grub Street Cookery, 2011.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.59495 BAR	1:E-BOOK	1	1:ONLINE	Searching... Unknown

Bound With These Titles

On Order

Summary

The New York Times Editors' Choice collection of recipes featuring the seasonal foods and flavors of Greek and Mediterranean cuisine.

The classic cookbook of Greek cuisine, Rosemary Barron's Flavours of Greece is regarded as the most authentic and authoritative collection of Greek recipes. Food explorers and cooks of all levels will enjoy more than 250 regional and national specialties--from the olives, feta, and seafood of mezes; to delicate lemon broths, hearty bean soups, grilled meats and fish, baked vegetables and pilafs; to fragrant, gooey honey pastries.

Based on decades of research and refinement from Barron's legendary cooking schools on the island of Crete and in Santorini, these delicious recipes have set the standard for contemporary Greek cuisine, showcasing seasonal foods and flavors perfect for informal eating with family, friends, and entertaining.

Author Notes

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.