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Flavours of Greece
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.
Cooks & Other People
None
The Fat of the Land
Proceedings of the Oxford Symposium on Food and Cooking for the year 2002. The subject is The Fat of the Land.
Fish
The subject of the discussions was not just fish but the diet of fishermen, and any foodstuff from the sea.
Celebration
Essays on Food and Celebration from the 2011 Oxford Symposium on Food and Cookery. The 2011 meeting marked the thirtieth year of the Symposium.
Food and the Memory
This is the eighteenth volume, 2001, of the series of papers and submissions to the Oxford Symposium on Food & Cookery.
Wild Food
The 2004 Symposium on Wild Food: Hunters and Gatherers received a large number of excellent papers.
Look and Feel
(Prospect Books 1994)
Cured, Smoked, and Fermented
Essays on cured, smoked, and fermented foods from the Proceedings of the Oxford Symposium on Food and Cooking, 2010.
