Flavours Of Greece

Author: Rosemary Barron
Publisher: Grub Street Cookery
ISBN: 1909808997
Size: 35.99 MB
Format: PDF, Mobi
View: 7740
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Rosemary BarronÕs 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. Rosemary is about to open an international cookery on Kythira teaching traditional Greek cuisine and to coincide with this event Grub Street is issuing a new full color edition of this wonderful book. In this celebration of Greek food Rosemary provides over 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. 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 Ôone of the best cooking schools in EuropeÕ. Her recent courses on Santorini, exploring the foods and flavors of Greek antiquity, have been described by Conde Nast Traveller as Ôone of the top ten cookery courses in EuropeÕ. For nearly three decades, Rosemary has organized programs and presented lectures and workshops on culinary matters to a wide variety of audiences.

Flavours Of Greece

Author: Rosemary Barron
Publisher: Grub Street Cookery
ISBN: 9781906502607
Size: 65.47 MB
Format: PDF, Kindle
View: 7485
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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. Rosemary is about to open an international cookery on Kythira teaching traditional Greek cuisine and to coincide with this event Grub Street is issuing a new full color edition of this wonderful book. In this celebration of Greek food Rosemary provides over 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. 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 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.

Flavors Of Greece

Author: Rosemary Barron
Publisher: Interlink Publishing Group Incorporated
ISBN: 9781566565516
Size: 21.69 MB
Format: PDF
View: 7261
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In this book, Rosemary Barron embarks on an exploration of the Greek kitchen via the markets--filled with glossy vegetables and lush fruits, sea-fresh fish and crumbly cheeses--and over 250 recipes for the culinary delights this intriguing country has to offer. of color photos. Map.

Smashing Plates

Author: Maria Elia
Publisher:
ISBN: 9780857831712
Size: 78.21 MB
Format: PDF, ePub, Mobi
View: 5106
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Greek cuisine has a long history and now Maria Elia brings the traditional flavours and ingredients of Greece into the 21st century with her thoroughly modern take on classic dishes. This is not a book for traditionalists, but adventurers ready to explore exciting new flavour combinations and discover what Greek cuisine has to offer.

Regional Greek Cooking

Author: Dean Karayanis
Publisher: Hippocrene Books
ISBN: 9780781811460
Size: 64.25 MB
Format: PDF, ePub, Docs
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Throughout history, Greek cooking has drawn upon influences ranging from the Arabic flavors of North Africa to the cuisine of the Sephardic Jews of Spain, resulting in a rich, diverse culinary tradition. This family cookbook showcases dishes from the key regions of mainland Greece as well as the islands. The recipes are accompanied by fascinated historical notes and family anecdotes which bring to life the community spirit of Greek cuisine.

Smashing Plates

Author: Maria Elia
Publisher:
ISBN: 9781909487062
Size: 23.55 MB
Format: PDF, Kindle
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An award-winning London chef presents a collection of modernized Greek recipes based on traditional flavors, drawing on her experience in village kitchens and gardens to provide such options as Zucchini-Coated Calamari, Watermelon Mahalepi and Marinated Lamb with Feta Curd.