Product Description

Mediterranean cooking is given new spice by the award-winning cookbook author who introduced Greek cuisine to American kitchens.

Ever since  chile peppers  made their way from the New World to Europe centuries ago, cooks throughout the Mediterranean region have used a wide variety of fresh, dried, and ground peppers to add bold hits of flavor to their cuisines.  Now Aglaia Kremezi,  inspired by her years of research and travel throughout the Mediterranean region —  in Italy, Spain, Turkey, North Africa, and elsewhere --  as well as her own Greek heritage and upbringing, has collected and refined the best of these dishes for American home cooks. 

Fresh, seasonal ingredients–traditional grains, legumes, vegetables, olive oil, fish, and a little meat and dairy spiked with the fragrant chiles of the area–are the basis for a cuisine bursting with color, flavor, and aroma.  That this way of eating has been proven to be healthful is a wonderful bonus, but intense flavor is always the goal.

These easy-to-prepare, authentic recipes are the kind of food found in homes and unpretentious restaurants in all the countries bordering the Mediterranean Sea. They include zesty salads, spreads, sauces, soups, one-pot dishes, and desserts such as  Feta and Pepper Spread; Small Eggplants Stuffed with Chile, Garlic, and Parsley; Grilled Whole Fish in Chile, Garlic, and Mint Sauce; Pork Tenderloin with Chile and Vinegar; Baked Rice with Sweet and Hot Peppers, Scallions, and Feta; Fig and Yoghurt Semifreddo, and many more. 

As Aglaia herself says, “I focus on naturally grown seasonal ingredients and pick out dishes that showcase them in the simplest and purest way, leaving out unnecessary embellishments.  I hope my recipes will inspire you to use the abundance of seasonal produce available in your area to prepare dishes with clear, vivid, and invigorating flavors.”  Hot and Spicy food has never been more enjoyable.

Product Details

• Amazon Sales Rank: #278902 in Books
• Published on: 2009-05-12
• Released on: 2009-05-12
• Original language: English
• Number of items: 1
• Binding: Paperback
• 240 pages

Features

• ISBN13: 9780767927451
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

From Publishers Weekly
In her latest book, Kremezi, award-winning author and esteemed expert on Greek cuisine, presents a collection of more than 100 recipes. Drawing on the ancient traditions of southern Europe, North Africa and the Middle East, these dishes employ a wide range of aromatics, from smoky Aleppo peppers to fragrant dried rosebuds and wild fennel. A helpful guide offers tips on purchasing, storing, grinding and experimenting with lesser-known seasonings such as nigella, which is similar to aniseed, and mahlep (wild cherry seeds). Recipes range from the familiar (hummus garnished with paprika and sautéed whole chickpeas, lamb and eggplant moussaka) to the exotic (Tunisian meat pies, mussels fried in ouzo batter), and all place special emphasis on health by highlighting fresh produce and minimizing dairy fats. Full-page color photographs offer extra guidance. The soul of the book, however, is the section dedicated to spice blends, sauces and condiments, such as a Catalan roasted tomato sauce with almonds, hazelnuts and dried ñora peppers, that can be prepared ahead, making hot and spicy weeknight meals a breeze. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review
"Aglaia has a deep knowledge of Mediterranean foods. Her wonderful choice of recipes and her taste for the hot and spicy make this engaging book a joy to cook and eat from."
--Claudia Roden, author of The New Book of Middle Eastern Food

"Aglaia's book is full of so many of my favorite Mediterranean recipes that I couldn't wait to try her innovative take on these earthy foods in my own kitchen."
--Joan Nathan, author of Jewish Cooking in America

“Aglaia Kremezi (admittedly one of my favorite cooks) has opened the door to a whole world of traditional hot and spicy foods and flavors that deepen our experience (and pleasure) of Mediterranean foods.”
--Deborah Madison, author of Vegetarian Cooking for Everyone and Local Flavors

"Not since Odysseus has a Greek made such a meaningful and productive journey of the Mediterranean as has Aglaia Kremezi for this book. Already the reigning goddess of the Greek kitchen, she has taken her powers of taste and discovery to nearby shores, finding recipes to treasure in a region that had seemingly revealed all of its secrets.”
--Fred Plotkin, author of Italy for the Gourmet Traveler

“Rarely has a new cookbook made me so eager to get into the kitchen. My copy of Mediterranean Hot and Spicy immediately sprouted a ruffle of yellow Post-its, marking recipes—both strangers and old friends reinterpreted—that are destined to bring new energy to my customary Mediterranean fare. I am particularly grateful for the chapter on do-ahead spice blends and condiments, an invaluable resource for any pantry and an irresistible invitation to experiment.”
--Mary Taylor Simeti, author of Pomp and Sustenance: Twenty-Five Centuries of Sicilian Food and On Persephone's Island: A Sicilian Journey

About the Author
AGLAIA KREMEZI is an internationally known expert on Greek cuisine and author of The Foods of Greece, which won the Julia Child Award from the International Association of Culinary Professionals for the best first cookbook. She has lectured around the world about Greek and Mediterranean food and runs a widely respected cooking school on the Greek island of Kea.

Customer Reviews

Different and fun
I've made two dishes from here so far. Very happy with them both but each recipe made huge amounts. Feta cheese cheesecake might not sound appetizing but it was delicious. The recipe made two loaf tins full, very handy for the 4th July BBQ I took it to.