Flavours of Greece
Seiten
2010
Grub Street Publishing (Verlag)
978-1-906502-60-7 (ISBN)
Grub Street Publishing (Verlag)
978-1-906502-60-7 (ISBN)
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Rosemary Barron's Flavours of Greece has never gone out of print. It is 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 is the only recipe book listed in The Rough Guide to Greece and The Rough Guide to the Greek Islands.
Rosemary Barrons 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 Barrons 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 Barron founded Kandra Kitchen, Greece's highly acclaimed cooking school in the early 1980s. She teaches and lectures on Greek Cuisine dividing her time between England, Greece and America.
Verlagsort | London |
---|---|
Sprache | englisch |
Maße | 156 x 234 mm |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
ISBN-10 | 1-906502-60-9 / 1906502609 |
ISBN-13 | 978-1-906502-60-7 / 9781906502607 |
Zustand | Neuware |
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