Description

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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.

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.