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Flavours of Greece [Paperback]

Rosemary Barron
4.7 out of 5 stars  See all reviews (11 customer reviews)
RRP: 12.99
Price: 7.71 & FREE Delivery in the UK on orders over 10. Details
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Book Description

31 May 2004
The Olympic Games in Athens in August 2004 will create world-wide interest in Greek culture and especially Greek food since it is simple, honest and unfussy and very much in tune with today's eating habits. Greek food has a healthy indifference to fashion and trends but a supreme ability to promote feelings of well-being and conviviality. It is a cuisine entrenched in history, influenced by the cultures of its neighbours but at heart it is unpretentious food from a people who have learned to make the most of what their land has to offer. In this paperback edition of her best-selling book Rosemary Barron provides over 250 regional and national specialities, from the olives, feta and seafood of mezes, beautiful little appetizers that can often become a meal in themselves, to delicate lemon broths to hearty bean soups, grilled meats and fish, baked vegetables and pilafs to the fragrant, gooey honey pastries. Greek cooking offers seasonal food perfect for informal eating with family, friends and entertaining. The best way to appreciate the informal, seasonal food Greek cooking provides, is to try it for yourself. You will find no better guide than Rosemary Barron and her delightful col


Product details

  • Paperback: 384 pages
  • Publisher: Grub Street (31 May 2004)
  • Language: English
  • ISBN-10: 190401061X
  • ISBN-13: 978-1904010616
  • Product Dimensions: 23 x 15.8 x 3.2 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Bestsellers Rank: 280,154 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Amazon Review

The intoxicating tastes and smells of Greece rise from Rosemary Barron's pages with almost unbearable intensity. Flavours of Greece is a wonderfully evocative portrait of a cuisine still in many ways tied to the seasons and the rhythms of village life. Here are meat or fish scented with bay grilling over olive or pinewood, luscious, aromatic, slow-cooked stews, baked stuffed vegetables, pungently spicy sausages, sweets rich with honey, fruit and nuts. We may think we know Greek food quite well, but Flavours of Greece is packed with recipes that take us a long way from the over-familiar Moussaka, Souvlakia, Kleftiko. In particular, Rosemay Barron, who has run a celebrated Greek cookery school in Crete, has a hoard of enticingly different dishes characteristic of the cooking of the islands, savoury dishes often enriched with honey and spices that hint at both the Ottoman occupation and great antiquity. So besides the more familiar dishes, there are others as diverse as Peppered Dried Figs, Island Aubergines, Baked Sole in Vine Leaves, Turnips and Grapes in Aromatic Sauce, Peppery Grilled Liver, Spinach or Fennel Bread and Glazed Sweet Chestnuts. Crowning the whole magnificent cuisine is the great dish of the Greek Orthodox Easter, Paschal Lamb, traditionally cooked on a spit by men--perhaps a glimpse of the ritual prehistory of the all-male barbecue ceremony. --Robin Davidson --This text refers to an out of print or unavailable edition of this title.

Review

"Practical and charmingly evocative".... Claudia Roden; "Brilliant".... Scotland on Sunday"

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Customer Reviews

4.7 out of 5 stars
4.7 out of 5 stars
Most Helpful Customer Reviews
21 of 21 people found the following review helpful
5.0 out of 5 stars Full of Praise 3 Sep 2001
By A Customer
Format:Hardcover
I came across this very interesting cookery book recently. I gather that it won a 'Best Cookery book on Foreign Cuisine (in English) at the Worlds Cookbook Fair recently.I have prepared over 30 recipes from this excellent book and we have enjoyed each one. Having travelled in Greece and Cyprus(Greek part) I have always enjoyed the food that is to be found outside of the cities. This is the first recipe book I have found that not only provides recipes, but superb background information on the past history of the Country. It probably takes a writer who was born outside of the Country they are researching, to give such a credible overall view of its cuisine. I remember reading some brilliant reviews in the Press about the author's cooking school on Crete and Santorini in days gone by when Cooking schools were virtually unknown outside of the big cities. This new book has pride of place on my kitchen-book shelf.
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19 of 19 people found the following review helpful
By A Customer
Format:Hardcover
This is a very good book packed full of information and interesting recipes. In the first chapter 'The Greek Kitchen', ingredients and kitchen equipments are explained carefully, and it also tells you how to make basic ingredients such as wine vinegar, yogurt, fresh cheese and preserved lemons. Although I didn't manage to make vinegar successfully, it was fun trying to make things you normally buy. Barron writes with enthusiasm and love for the people and food of Greece, it almost transfers you to a small village where people still cook traditional food and many things are shared by everyone. Recipes are quite interesting, much are kind of food you only encounter by visiting obscure village tavernas or people's homes. The book contains more commom things like moussaka, tsasiki and cheese pies, but these are more complexly flavoured and her version of cheese pies are rather unusual salty-sweet, flavoured with orange-flower water. I think most recipes in this book produces fine results (black olives and lentil salata, aromatic giant beans were delicious) however some can be difficult to figure out since there are no pictures. For example, I found the recipe for lamb's innards sausage (kokoretsi) a little misleading. One can easily imagine this is shaped like normal sausage although it is in fact looks like a kind of worm as the casings are wrapped around the stuffing like string. Anyway this is just a minor flaw, and the book is wonderfully written, capturing the best flavours of Greece.
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10 of 10 people found the following review helpful
5.0 out of 5 stars Best Greek cookery book 3 Feb 2011
Format:Hardcover
I have several cookery books for Greek food, but this is by far the best. I've lived in Greece for 10 years now and my husband is Greek, so I was eager to learn how to cook authentic dishes. This has become my kitchen bible and when I first bought it 5 years ago, I used it practically every day - so much so, that I now know many of the recipes off by heart. I thoroughly recommend it.
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4 of 4 people found the following review helpful
3.0 out of 5 stars Not everyone will like this 9 Dec 2013
By red0209 TOP 500 REVIEWER
Format:Hardcover
My copy of this book is a 2012 reprint of a book first published in 1991 and 2010. It does not have the feel of a typical recipe book as there are virtually no photographs and one recipe starts when the previous one ends, which means that the layout is a little inconsistent. The lack of photographs means that you have to work out yourself what the recipe should look like, but at the same time this means that there are a lot more recipes than you would normally get in a book of 368 pages. There are quite a few recipes that simply say "substitute X with Y", but still have their own heading, which seems a bit of a waste when you could just add a note to the original recipe.

The introduction, "The Greek Kitchen" section and glossary go into a lot of detail about traditional Greek flavours, ingredients and techniques, which many people would I'm sure find useful. Some of it is a bit unnecessary, just like the list of menus at the end of the book for a number of special occasions, such as Christmas. Generally I would say the same about the recipes; there are a lot of very simplistic ones that you could create yourself with just a little imagination. The chapter on breads I found the most interesting, as well as the one on pies, pastries, cakes and biscuits.

I would say that this is a good introduction to Greek food and cooking, but if you've already experienced when it comes to Greek cuisine, then you may be a little disappointed. It's not a bad book, but in my opinion it is missing a little something to make it worthy of a recommendation.
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9 of 10 people found the following review helpful
Format:Hardcover
This is a beautifully written book on Greek cooking and Greece and one that clearly shows how to create freshly cooked Greek cuisine wherever you live. If you think Greek cooking consists of Moussaka and nothing else, you must read this. I've cooked four of the dishes so far and all have been perfect. This is one of those books you can read as a book about Greece, its customs and people as well as learning how to cook in a simple and easy way the most mouthwatering dishes. It makes one want to jump on the next plane to Greece. I highly recommend this book.
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2 of 2 people found the following review helpful
5.0 out of 5 stars Authentic and charming book. 14 Mar 2013
Format:Hardcover|Verified Purchase
I bought this book as I have visited lots of Greek islands and love the food. This charming book give authentic recipes and information about Greece and its culture. Very easy to follow recipes and quite delicious.
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