From Publishers Weekly
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--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