Mediterranean Vegetarian Feasts

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

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(as of April 19, 2020 12:24 pm GMT+0200 - Details)

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.

Product Features

  • Mediterranean Vegetarian Feats Cookbook

Comments

Elatia Harris says:

Beautiful Artistry and Good Sense — So Easy and So Lucid I read this straight through last night — I just couldn’t stop. From every point of view that matters, it’s a life-changing book. Pleasure, authenticity, economy, sustainability, and ease for the cook are all beautifully served. If your soul is crying out for the Mediterranean, then this body of knowledge approaches the sacred. 

Eric O. says:

Highly recommended either for reading or for cooking This book has transformed my cooking by revealing a cuisine that I’d never experienced, and making it workable for a North American mindset, ingredients we have here, and methods we tend to know. It opens a new world of eating in terms of authentic ingredients and style, with methods and recipes adapted and tested for those unfamiliar with genuine Greek cooking as it has been practiced there by skilled home cooks for hundreds of years. Author Kremezi begins with an extensive discussion of…

Bundt Lust says:

Brings vegetables and whole grains back into the spotlight where they belong! Like many Greeks, Aglaia Kremezi grew up eating mostly vegetarian food: foraged greens, garden vegetables, beans of all kinds, fruity olive oil, and local cheeses and yogurt. Until recently, this was a typical Greek diet; meat was traditionally a rare and expensive commodity reserved for Sundays and holidays (daily meat consumption is still a relatively new phenomenon in Greece) and thus Greeks were mainly vegetarians out of necessity. 

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