9781906502607
9781909808997
9781911667124
A01=Rosemary Barron
Age Group_Uncategorized
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Author_Rosemary Barron
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Casemate
Category1=Non-Fiction
Category=WB
Category=WBN
COP=United Kingdom
Delivery_Delivery within 10-20 working days
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eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
Flavours of Greece
Grub Street Cookery
Language_English
PA=Available
Price_€20 to €50
PS=Active
Rosemary Barron
softlaunch
Product details
- ISBN 9781911667124
- Dimensions: 185 x 246mm
- Publication Date: 30 Jun 2021
- Publisher: Grub Street Publishing
- Publication City/Country: GB
- Product Form: Paperback
- Language: English
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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.
In the 1980s Rosemary Barron 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 flavours 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 organised programmes 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.
