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• by:
• Barron, Rosemary

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.