Cover image for Flavors of Greece
Flavors of Greece
Barron, Rosemary.
Personal Author:
First American edition.
Publication Information:
Northampton, Mass. : Interlink Books, [2004]

Physical Description:
xiv, 370 pages, 8 unnumbered pages of plates : color illustrations, map ; 25 cm
Subject Term:

Format :


Call Number
Material Type
Home Location
Item Holds
TX723.5.G8 B37 2004 Adult Non-Fiction Non-Fiction Area

On Order



In this book, Rosemary Barron embarks on an exploration of the Greek kitchen via the markets--filled with glossy vegetables and lush fruits, sea-fresh fish and crumbly cheeses--and over 250 recipes for the culinary delights this intriguing country has to offer. of color photos. Map.

Reviews 2

Booklist Review

Barron has prepared a thoughtful, scholarly compendium of Greek history, recipes, and herbs. Mediterranean cooking has survived, she says, simply because it resists trends, relying on from-the-earth ingredients like olive oils, yogurt, vinegar, lemons, and other fresh items. Proprietor of two cooking schools in Crete and Sardinia, she extends the tradition to include more uncommon foodstuffs from the small villages and islands of Greece, featuring among the more than 250 items such savories as peppered dried figs, cinnamon lamb casserole, cheese mint bread, and Kos lemon pie. Well-researched notes, detailed explanations of necessary Greek staples, and expanded appendixes (pickles, jams and preserves, beverages, the wines of Greece, glossary, and menus for different occasions) create a new classic culinary reference. Bibliography. ~--Barbara Jacobs

Publisher's Weekly Review

This crammed cookbook goes far beyond the usual moussaka and tzatziki to explore the rustic intricacies of Greek food. Barron, founder of one of Greece?s foremost cooking schools, is especially interested in the creative use of fresh herbs; many of her recipes call for Greek-style oregano, rosemary, fennel and mint. Sweet and Sour Zucchini, for example, is bright with cinnamon and pepper, and Grilled Quail is redolent of parsley and lemon. Even desserts are pleasantly spicy: Fruits in Sweet Wine and Honey is seasoned with coriander, and Aromatic Rice Pudding is flavored with the licorice-like taste of mastic. Most of the recipes are relatively simple, but a few require elaborate preparation, such as the Paschal Lamb, which demands ?a spit about six feet long.? However, for households not equipped with such a device, the author allows that the recipe would be well served with a leg of lamb instead of the entire animal, and it is: the tender lamb, rubbed with lemon, oil, sea salt and herbs, is smoky and delicious. A slice or two, alongside some Tiny Cracked Potatoes, a piece of fresh-made Pita Bread and maybe a glass of retsina, and dinner becomes a vacation in the Greek isles. (Nov.) Copyright 2005 Reed Business Information.