Flavours of Greece
(eBook)
Author
Published
[Place of publication not identified] : Grub Street Publishing, [2011].
Physical Desc
1 online resource (384 pages)
Status
Description
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Subjects
LC Subjects
Bisac Subjects
More Details
Format
eBook
Language
English
ISBN
9781909808997
UPC
9781909808997
Notes
Restrictions on Access
Access limited to subscribing institutions.
Description
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.
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Citations
APA Citation, 7th Edition (style guide)
Barron, R. (2011). Flavours of Greece . Grub Street Publishing.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Barron, Rosemary. 2011. Flavours of Greece. Grub Street Publishing.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Barron, Rosemary. Flavours of Greece Grub Street Publishing, 2011.
MLA Citation, 9th Edition (style guide)Barron, Rosemary. Flavours of Greece Grub Street Publishing, 2011.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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Grouped Work ID
dcd200fd-c365-740f-0eac-61a3fbbf93d0-eng
Grouping Information
| Grouped Work ID | dcd200fd-c365-740f-0eac-61a3fbbf93d0-eng |
|---|---|
| Full title | flavours of greece |
| Author | barron rosemary |
| Grouping Category | book |
| Last Update | 2023-12-29 20:16:22PM |
| Last Indexed | 2024-05-18 05:21:37AM |
Book Cover Information
| Image Source | coce_google_books |
|---|---|
| First Loaded | Dec 25, 2022 |
| Last Used | May 6, 2024 |
Marc Record
| First Detected | Sep 03, 2021 10:01:31 AM |
|---|---|
| Last File Modification Time | Jul 05, 2023 02:25:42 PM |
MARC Record
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| 264 | 1 | |a [Place of publication not identified] :|b Grub Street Publishing,|c [2011] | |
| 264 | 4 | |c ©2011 | |
| 300 | |a 1 online resource (384 pages) | ||
| 336 | |a text|b txt|2 rdacontent | ||
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| 338 | |a online resource|b cr|2 rdacarrier | ||
| 506 | |a Access limited to subscribing institutions. | ||
| 520 | |a 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. | ||
| 588 | 0 | |a Print version record. | |
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| 655 | 0 | |a Electronic books. | |
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| 856 | 4 | 0 | |3 Freading|u https://hchlibrary.freading.com/ebooks/details/r:download/MDAxMDE5LTQ4Mjg5NzE1|z Click here |