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Flavours of Greece

Rosemary Barron

出版	Grub Street Cookery, 2011-07-14
主題	Cooking / Regional & Ethnic / GreekCooking / Regional & Ethnic / Mediterranean
ISBN	19098089979781909808997
URL	http://books.google.com.hk/books?id=-rs7BAAAQBAJ&hl=&source=gbs_api
EBook	SAMPLE

註釋

The New York Times Editors’ Choice collection of recipes featuring the seasonal foods and flavors of Greek and Mediterranean cuisine.
 
The classic cookbook of Greek cuisine, Rosemary Barron’s Flavours of Greece is regarded as the most authentic and authoritative collection of Greek recipes. Food explorers and cooks of all levels will enjoy more than 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.
 
Based on decades of research and refinement from Barron’s legendary cooking schools on the island of Crete and in Santorini, these delicious recipes have set the standard for contemporary Greek cuisine, showcasing seasonal foods and flavors perfect for informal eating with family, friends, and entertaining.