Mediterranean Vegetarian Feasts
- Publication Date: October 7, 2014
- Imprint: Stewart, Tabori & Chang
- Trim Size: 9 x 10
- ISBN: 9781613127117
- Page Count: 256
- Illustrations: 100 4-color illustrations
- Rights: World/All
In Mediterranean Vegetarian Feasts, Aglaia Kremezi, who introduced Greek cooking to an American audience, has gone back to her roots, rediscovering the delicious, fresh, healthy, easy-to-make recipes she grew up with, like Flat Bread with Dried Figs, Spicy Cheese, and Rosemary; Santorini Favas with Braised Capers and Onions; and more.
Mediterranean Vegetarian Feasts will appeal to even the most avid meat lover with a cornucopia of 150 simple, yet abundantly flavorful, plant-based seasonal dishes. Attractive to the ever-expanding vegan and vegetarian market, as well as for fans of Mediterranean cooking, Kremezi’s arsenal of master recipes for spice, nut, and herb mixtures, sauces, jams, and pastes inspired by eastern Mediterranean and north African traditions will transform even the most humble vegetable or grain into an irresistible dish.
About the authors
Aglaia Kremezi was born in Athens where she lived and worked as a journalist and photographer before devoting her time entirely to cooking and food writing. She is the author of The Foods of Greece (STC, 1993) and The Foods of the Greek Islands (HM, 2000), among other cookbooks. She blogs at the Atlantic Monthly and writes for Saveur, LA Times, BBC Good Food Magazine, Bon Appetit, Food & Wine, and other European and American publications. She has appeared on GMA, TVFN, and was the consultant for Molyvos restaurant in New York City.