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Mediterranean Hot and Spicy Paperback – May 12, 2009

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Product Details

  • Paperback: 240 pages
  • Publisher: Clarkson Potter (May 12, 2009)
  • Language: English
  • ISBN-10: 0767927451
  • ISBN-13: 978-0767927451
  • Product Dimensions: 9.1 x 7.3 x 0.7 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #855,113 in Books (See Top 100 in Books)

Editorial Reviews

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)
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"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

More About the Author

AGLAIA KREMEZI was born in Athens where she lived and worked as a photographer, journalist and editor before devoting her time entirely to food writing, cooking, and studying the history of the cuisines of the Mediterranean.

Thirteen years ago she moved with her husband to Kea, an island of the Cyclades. She gardens, cooks, writes and teaches cooking to travelers at www.keartisanal.com .
She blogged at the Atlantic Monthly Food/Health site, and writes regularly in Greek, European and American publications: Saveur, LA Times, Gourmet, BBC Good Food magazine, Bonne Appetit, Food and Wine, Food Arts, epicurious.com, etc. She has been a guest lecturer at the Culinary Institute of America, in Greystone, Napa, and also taught at Macy's Degustibus, at the French Culinary Institute and many other US cooking schools.

She won the Julia Child award for her first book The Foods of Greece (Stewart, Tabori & Chang, 1993). Her upcoming book Vegetarian Mediterranean Feasts (STC/Abrams) is coming out in October 2014. Mediterranean Hot and Spicy (Broadway) is her latest book, while her best-selling The Cooking of the Greek Islands (Houghton Mifflin) will be re-launched in in paperback the spring of 2015.
She is a consultant at Zaytinya, Jose Andres' acclaimed Greek and Middle Eastern restaurant, in Washington DC.
Website/blog: www.aglaiakremezi.com

Customer Reviews

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Most Helpful Customer Reviews

6 of 6 people found the following review helpful By Daisy on October 22, 2009
Format: Paperback Verified Purchase
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.
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5 of 5 people found the following review helpful By M. Trail on January 18, 2010
Format: Paperback Verified Purchase
I took a cooking class from Aglaia Kremezi when she was on a book tour in Houston. Fantastic, easy recipes! I have made many out of this book and would love to travel to Greece to attend her cooking school there. I purchased this copy of her book as a gift for a friend.
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4 of 4 people found the following review helpful By Don Spinetta on January 2, 2011
Format: Paperback
I am a home cook who bought this because I was dazzled by the author's previous cookbooks. I was a little worried that the recipes might be too hot, but so far, every one I've tried has been staggeringly good. The vegetarian moussaka is the best I've ever tasted, hands down. A dish to swoon over, and it gets better every day. I took the trouble to get real Greek olive oil (online), Aleppo pepper, and sheep's milk yogurt, and am glad I did. Culinary ecstasy. I treasure this book and can't wait for Kremezi's next one.
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