Flavours of Greece by Rosemary Barron
The Greek philosophy of food is simple - make it fresh and serve it with warmth and gusto. This book celebrates the art of all Greek cooking, both old and new, showing how it has been influenced for centuries by history and its neighbours including Turkey, the Middle East and the Balkans. Dishes covered are appetizers such as marinated olives, fried cheeses, peppered dried figs, dips of yoghurt or aubergine and spices. There are delicate lemon broths and hearty soups, grilled and fried fish and shellfish, lamb, pork and game in every guise, and fresh vegetables but running throughout all the recipes are the flavours of Greek cooking - cinnamon, cumin, oregano, rosemary, garlic, olives, nuts and yoghurt.| SKU | Unavailable |
| ISBN 13 | 9780140469462 |
| ISBN 10 | 014046946X |
| Title | Flavours of Greece |
| Author | Rosemary Barron |
| Series | Penguin Cookery Library |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Penguin Books Ltd |
| Year published | 1994-04-28 |
| Number of pages | 288 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |