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.
A former President of the International Association of Culinary
Professionals, she is currently working with NGOs on the
development of food tourism in Romania. She is co-founder of Oxford
Gastronomica: The Centre for Food, Drink and Culture at Oxford