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 t.
"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 t."@en
"Features over two hundred and fifty old and new recipes that are national and regional specialties."
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This is a placeholder reference for a Topic entity, related to a WorldCat Entity. Over time, these references will be replaced with persistent URIs to VIAF, FAST, WorldCat, and other Linked Data resources.
This is a placeholder reference for a Topic entity, related to a WorldCat Entity. Over time, these references will be replaced with persistent URIs to VIAF, FAST, WorldCat, and other Linked Data resources.