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.
Rezensionen / Stimmen
Practical and charmingly evocativeA" Claudia Roden Rosemary Barron has a love affair with Greece, its culture, its people and it's food, which she shares with us brilliantly in her bookA" Barbara Kafka
Sprache
Verlagsort
Maße
Höhe: 234 mm
Breite: 156 mm
ISBN-13
978-1-906502-60-7 (9781906502607)
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Schweitzer Klassifikation
Rosemary Barron founded Kandra Kitchen, Greece's highly acclaimed cooking school in the early 1980s. She teaches and lectures on Greek Cuisine dividing her time between England, Greece and America.
