Synopses & Reviews
In Mediterranean Hot , award-winning author Aglaia Kremezi has brought together two of the most popular trends in cooking today: Mediterranean and Spicy. Chilies and other pungent spices are an important element of Mediterranean cooking, one of the healthiest and most favored cuisine of the '90s. Although the hot, chili and spice-flavored cuisine of Mexico, Asia, and India are well known, delectable hot and spicy dishes are abundant in North Africa, and Turkey, and there are also many traditional chili-flavored dishes in Sicily, Southern France, and Greece.
The 60 recipes include traditional spicy favorites as well as less spicy dishes that benefit from added piquancy. The recipes are easy to prepare and use widely available ingredients. And because their spiciness makes them so favorable without fat, many dishes are low in fat. This enticing collection of recipes is enhanced throughout by the lively illustrations of Linda Frichtel.
--Couscous with Beef, Almonds, and Vegetables.
--Green Beans with Garlic, Chili, and Cilantro
--Yogurt Sauce with Hot Paprika and Scallions
--Eggplant Salad with Yogurt and Cilantro
--Tomato, Cucumber, and Parsley Salad
--Lamb Chops with Anchovy Sauce
--Spicy Potato Focaccia
--Moussaka with Egg Plant and Peppers
Illustrations by Linda Frichtel. A Book-of-the-Month Club selection
Mediterranean Hot combines two of the "hottest" trends in cooking today: Mediterranean and hot. It features 60 healthy recipes collected by award-winning author Aglaia Kremezi in her travels around the Mediterranean, a region with abundant hot and spicy dishes.
The recipes include traditional spicy favorites--such as Couscous with Beef, Almonds, and Vegetables; Green Beans with Garlic, Chili, and Cilantro Sauce; and Spicy Moussaka with Yogurt Topping.
The recipes in this collection are easy to prepare and use widely available ingredients. Many dishes are low in fat, because their spiciness makes them flavorful without fat. Discover an unexplored aspect of a popular cuisine with the tasty, simple, and healthy recipes in Mediterranean Hot.
Includes bibliographical references (p. 106-107) and index.
About the Author
Aglaia Kremezi, an internationally known expert on Greek cuisine, is the author of The Foods of Greece(1993), which won the Julia Child Award for the best first cookbook from the International Association of Culinary Professionals. She works as a journalist and photographer and is the food columnist for the Sunday Athens Free Press (Kyriakatiki Eleftherotypia).She is a journalist and photographer and has lectured around the world about Greek and Mediterranean food. This is her third book.
Table of Contents
Sauces and Spreads
Appetizers, Soups, and Salads
Breads and Desserts
Buying and Using Spices and Chiles
Essential Techniques and Ingredients