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