LEADER 00000nam a22003733a 4500 
001    m2qhg5xjks3hn9dw 
003    SE-LIBR 
007    cr |||   ||||| 
008    220211s2022    xx |||||o|||||000 0|eng|d 
020    9781909808997 
041    eng 
100 1  Barron, Rosemary|4aut 
245 10 Flavours of Greece|h[Elektronisk resurs] /|cRosemary 
       Barron 
264  1 |bGrub Street,|c2022 
300    384 sidor 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
500    |5MoE|aOnline epub (6.98 MB) 
500    |5MoE|aOffline epub med Adobe-kryptering (4.93 MB) 
520    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. Rosemary is about to open an international 
       cookery on Kythira teaching traditional Greek cuisine and 
       to coincide with this event Grub Street is issuing a new 
       full color edition of this wonderful book. 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.  In the 80s Rosemary 
       owned a cooking school based in a 450 year-old village 
       house on the island of Crete. This was the first of its 
       kind in Greece, and described by Vogue magazine in 1982 as
       ‘one of the best cooking schools in Europe’. 
       Her recent courses on Santorini, exploring the foods and 
       flavors of Greek antiquity, have been described by Conde 
       Nast Traveller as ‘one of the top ten cookery 
       courses in Europe’.  For nearly three decades, 
       Rosemary has organized programs and presented lectures and
       workshops on culinary matters to a wide variety of 
       audiences. [Elib] 
653    E-bok 
653    eLib 
655  4 E-böcker 
655  4 Matlagning, mat & dryck 
852    |5MoE|bMoE|cE-Bok|huQca/DR|xorigin:Elib|zOnline epub (6.98
       MB)|zOffline epub med Adobe-kryptering (4.93 MB) 
856 4  |uhttps://malmo.elib.se/Books/Details/1127379|zLåna som E-
       bok