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	Flavours of Greece - Rosemary Barron Greek food is a cuisine entrenched in history, influenced by the cultures of its neighbours but at heart it is unpretentious food from a people who have learned to make the most of what their land has to offer. Rosemary Barron provides over 250 regional and national specialities, from the olives, feta and seafood of mezes to delicate lemon broths to hearty bean soups, grilled meats and fish, baked vegetables and pilafs to the fragrant, gooey honey pastries. Publisher: Grub Street ISBN: 190401061X Published: 2004 Paperback: 384 pages, 8 colour pages, line drawings, 234 x 156 mm Price: £12.99


	World Food Greece Greece is blessed by the gods of food and wine. In Athens you'll drink the same wine as Pericles and snack on the same sweets as Byzantine emperors. On the islands you'll feast on the same seafood as Zorba. After 2500 years in the kitchen, the Greeks have got it right. - Essential guide to the culture of eating and drinking in Greece - Celebrating Easter with red eggs and spit-roast lamb - Discover the top 16 Greek cheeses - Revealing portraits of Greek taverna owners, food and wine entrepreneurs and cooks passionate about preserving the tenets of this ancient cuisine - Comprehensive Greek culinary dictionary, glossary and useful phrases for every food and drink occasion - Tantalising photography, recipes and easy-to-use maps Authors: Richard Sterling, Georgia Dacakis, Kate Reeves Publisher: Lonely Planet ISBN: 1864501138 Published: 2002, 1st edition Paperback: 288 pages Price: £8.99

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