Author(s): Aglaia Kremezi
In Vegetarian Mediterranean Feasts, Aglaia Kremezi is going back to her roots, rediscovering the delicious, fresh, healthy, easy-to-make recipes she grew up with. In this book, Kremezi explores the traditional plant-based foods of the Mediterranean in 150 inspiring recipes, including Flat Bread with Dried Figs, Roquefort Cheese and Rosemary; Santorini Fava with Braised Capers and Onions and Rose Petal and Yogurt Mousse. Vegetarian Mediterranean Feasts will appeal to even the most avid meat lover with a cornucopia of simple, yet abundantly flavouful, 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 and 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.
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) She blogs at the Atlantic Monthly and writes for BBC Good Food Magazine, Bon Appetit, Food & Wine and other European publications.