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Flavors of Greece
by Rosemary Barron
Available from Amazon
$21.80
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Features
Paperback: 370 pages
Publisher: Interlink Publishing Group (September 30, 2005)
Language: English
ISBN-10: 1566565510
ISBN-13: 978-1566565516
Product Dimensions:
9.2 x 6 x 1.2 inches
Shipping Weight: 2 pounds ()
From Publishers Weekly
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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From Kirkus Reviews
Flavors abound in these unimposing but often festive recipes from the culture that, if Barron's sources are correct, taught the Italians and French their culinary ABC's. (Macaroni? There is archaeological evidence that the Greeks have made it ``since antiquity.'') Tart, sweet, fragrant, and savory seasonings mix synergistically in various ways to set off an alluring repertoire of appetizers, grilled or spit-roasted fish and meat, fresh vegetables and festive breads, and salads of assertive greens. Then there are those delectable syrupy, fruit-and-nut-filled sweets. Barron, founder of the Kandra Kitchen school of Greek cooking, succeeds in preserving the dishes' distinctive integrity while accommodating her American audience. Her book should make real Greek cooking better known here and enthusiastically embraced by a culture already mad for rustic Italian fare. (Fifty illustrations.) -- Copyright ©1991, Kirkus Associates, LP. All rights reserved.
--This text refers to an out of print or unavailable edition of this title.
Reader Reviews
This review is from: Flavors of Greece (Hardcover)
Rosemary Barron's Flavors Of Greece is as much a celebration of Greek culinary tradition as it is a compendium of mouth-watering recipes. Eschewing so-called "haute cuisine" Rosemary offers over 250 recipes meant to be created with simple ingredients, hearty industry, and a passion for aroma, texture, and putting so much flavor into one's creation that a tiny appetizer can seem like a meal. Sumptuous dishes offered range from Fried Cheese to Sausage and Potato Omelet, Grilled Octopus, Saffron Rice with Mussels, Sweet Chestnuts and Lemon Cheese, and much more. Explicit instructions and brief tidbits, tips, and trivia concerning various dishes makes Flavors Of Greece fun to read and easy to follow.
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