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Flavors of Greece by Barron, Rosemary
by Barron, Rosemary | PB | VeryGood
US $11.23
Approximately£8.27
Condition:
“Former library book; May have limited writing in cover pages. Pages are unmarked. ~ ”... Read moreAbout condition
Very Good
A book that has been read and does not look new, but is in excellent condition. No obvious damage to the book cover, with the dust jacket (if applicable) included for hard covers. No missing or damaged pages, no creases or tears, no underlining or highlighting of text, and no writing in the margins. Some identifying marks on the inside cover, but this is minimal. Very little wear and tear. See the seller’s listing for full details and description of any imperfections.
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Free Economy Shipping.
Estimated between Mon, 28 Jul and Fri, 1 Aug to 94104
Located in: Aurora, Illinois, United States
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30 days return. Seller pays for return postage.
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eBay item number:197320330671
Item specifics
- Condition
- Very Good
- Seller notes
- Binding
- Paperback
- Weight
- 2 lbs
- Product Group
- Book
- IsTextBook
- No
- ISBN
- 9781566565516
About this product
Product Identifiers
Publisher
Interlink Publishing Group, Incorporated
ISBN-10
1566565510
ISBN-13
9781566565516
eBay Product ID (ePID)
47036649
Product Key Features
Book Title
Flavors of Greece
Number of Pages
384 Pages
Language
English
Topic
Regional & Ethnic / Greek
Publication Year
2005
Illustrator
Yes
Genre
Cooking
Format
Perfect
Dimensions
Item Height
1 in
Item Weight
32.5 Oz
Item Length
9.2 in
Item Width
6.2 in
Additional Product Features
Intended Audience
Trade
Dewey Edition
20
Reviews
Every once in a while a cookbook author happens along who makes an important contribution to our culinary landscape. Such is Rosemary Barron and here she presents a book you can fall in love with.
Dewey Decimal
641.59495
Synopsis
New in paperback Greek food is simple, honest and unfussy. It has a healthy indifference to fashion and trends but a supreme ability to promote feelings of well-being and conviviality. Even the most sophisticated world-traveled Greek approaches a village table laden with foods such as wild greens, spit roasted lamb, and sweet cheese pies with relish and enthusiasm. Dining in Greece is an activity that stimulates all the senses; the food is colorful, pungent and fragrant, perfumed by the wonderful heady fragrances of fresh herbs and spices, and it is consumed with great gusto. Whether the meal is eaten at home or in a harbor-side taverna it is always accompanied by animated conversation and spirited appreciation of the food. In Flavors of Greece Rosemary Barron invites us to share these communal pleasures and to accompany her on her exploration of the Greek kitchen via the markets, full of shapes, colors and textures which excite the senses--glossy vegetables and lush juicy fruits, plump nuts, sacks of dried beans and pulses, sea-fresh fish, crumbly white cheeses and barrels of glistening black olives. You will find no haute cuisine in this book but much fine food. There are over 250 recipes; many are simple, based on good, fresh ingredients; many are highly flavored and aromatic; all taste even better when shared with friends. Here are regional and national specialties: mezes, little appetizers and dishes that in combination so often become a meal in themselves; fried cheeses, salted almonds, creamy tarama, capers, cucumber and yogurt; delicate lemon and egg broths, hearty winter bean soups; grilled meats and fish, casseroles, stuffed vegetables and pilafs, infused with the flavors of oregano, rosemary, cumin, garlic and cinnamon, nuts and raisins. The best way to appreciate the informal, seasonal food Greek cooking provides, is to try it for yourself, and in Rosemary Barron and her delightful collection of recipes there is no better guide., Greek food is simple, honest and unfussy. It has a healthy indifference to fashion and trends but a supreme ability to promote feelings of well-being and conviviality. Even the most sophisticated world-traveled Greek approaches a village table laden with foods such as wild greens, spit-roasted lamb, and sweet cheese pies with relish and enthusiasm. Dining in Greece is an activity that stimulates all the senses; the food is colorful, pungent and aromatic, perfumed by the wonderful heady fragrances of fresh herbs and spices, and it is consumed with great gusto. Whether the meal is eaten at home or in a harbor-side taverna it is always accompanied by animated conversation and spirited appreciation of the food. In Flavors of Greece Rosemary Barron invites us to share these communal pleasures and to accompany her on her exploration of the Greek kitchen via the markets, full of shapes, colors and textures that assault the senses-the glossy vegetables and lush juicy fruits, plump nuts, sacks of dried beans and pulses, sea-fresh fish, crumbly white cheeses and barrels of glistening black olives. You will find no haute cuisine in this book but much fine food. There are over 250 recipes; many are simple, based on good, fresh ingredients; many are highly flavored and aromatic; all taste even better when shared with friends. Here are regional and national specialities: mezes, little appetizers and dishes that in combination so often become a meal in themselves-fried cheeses, salted almonds, creamy tarama, capers, cucumber and yogurt. Delicate lemon and egg broths, hearty winter bean soups. Grilled meats and fish, casseroles, stuffed vegetables and pilafs, infused with the flavors of oregano, rosemary, cumin, garlic and cinnamon, nuts and raisins. 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 collection of recipes. Book jacket., Rosemary Barron, the founder of Greece's premier cooking school, presents a collection of uncomplicated and flavorful Grecian-inspired recipes. "Practical and charmingly evocative."--Claudia Roden. Color photos throughout.
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