The Greek philosophy of food is one of simplicity; make it fresh and full of flavour and serve it with great warmth and flair. It is a cuisine entrenched in history, influenced by the cultures of its neighbours – 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.
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.
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