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. In this celebration of Greek food Rosemary provides over 250 regional and national specialties, from the olives, feta and seafood of mezes, to delicate lemon broths, hearty bean soups, grilled meats and fish, baked vegetables and pilafs, to fragrant, gooey honey pastries. Greek cooking offers seasonal food perfect for informal eating with family, friends and entertaining.
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