La Vie En Rose [2007] DVD ~ Marion Cotillard  (33)  £4.98

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Amazon.co.uk 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.

Synopsis
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