Aglaia Kremezi advocates a ‘nose-to-tail’ approach to fruit and veg – not just because it’s better for the environment, but because minimizing waste “forces the cook to invent new and exciting dishes.” In recipes from the Med (including Lebanon, Turkey, Syria, Tunisia and beyond) she shows how ingredients such as tahini, grape molasses, preserved lemons and farro – all of which have acquired ‘trendy’ status in recent decades – have ancient roots. It’s a book that goes way beyond ‘old vs new’, showing that good cooking is truly timeless.
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.
Executive Chef and Co-Owner, Oleana