Books by Rosemary Barron

Rosemary Barron's life-long passion for the foods and food culture of Greek regions has evolved over the past twenty years, during which she founded Crete's first, and internationally-acclaimed, cooking school, Kandra Kitchen Crete. Two books followed - Flavors of Greece and Meze: Small Bites, Big Flavors from the Greek Table - and contributions to magazines such as Bon Appetit, BBC Good Food, and Decanter, and to various guide books. Rosemary now creates courses on the beautiful Greek island of Santorini, to serve as a practical resource for all who wish to explore, and attempt to understand the culinary history of Greece. Rosemary also gives numerous cooking classes, and has presented many lectures, papers, and seminars all over the world.