Synopses & Reviews
In Mediterranean Vegetarian Feasts
, Aglaia Kremezi, who introduced Greek cooking to an American audience, has gone back to her roots, rediscovering the delicious, fresh, healthy, easy-to-make recipes she grew up with, like Flat Bread with Dried Figs, Spicy Cheese, and Rosemary; Santorini Favas with Braised Capers and Onions; and more.
Mediterranean Vegetarian Feasts will appeal to even the most avid meat lover with a cornucopia of 150 simple, yet abundantly flavorful, plant-based seasonal dishes. Attractive to the ever-expanding vegan and vegetarian market, as well as for fans of Mediterranean cooking, Kremeziandrsquo;s arsenal of master recipes for spice, nut, and herb mixtures, 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.
andquot;Aglaia Kremeziandrsquo;s fine sense of flavor and seasonality is captured in this beautiful celebration of Mediterranean cooking. In these thoughtfully considered recipes, her deep understanding of vegetables, fruits, and herbs is paired with a respect for tradition and placeandmdash;and the results are universally delicious.andquot;
andquot;Having seen Aglaia in action at her cooking school, Iand#39;m delighted that I can now recreate her amazing dishes at home using her beautiful new book. Bravo, Aglaia!andquot;
andquot;This is the most appealing collection of vegetable recipes. Aglaia Kremezi is a masterful cook and I know these dishes will make a delicious centerpiece of any meal.andquot;
andquot;A teacher, a cook, a master storyteller, and a friend: Aglaia is all of these things to me, my team, and so many others. Her generous spirit is alive in this book. And now, more than ever, her amazing look at the rich and robust vegetables at the heart of Mediterreanean cooking could not be more important. Everyone wants to eat smart, healthy, and always with lots of flavor!andquot;
By the time she was a teenager, Sara Jenkins had lived all over the
Mediterranean. Learning at the elbows of grandmothers and chefs
from Tuscany to Beirut, she gained an easy familiarity with the region's
cuisines and their principles. In Olives and Oranges, this accomplished
cook, who is inspired by tradition but never limited by it (New York
Times), shows how an understanding of flavor can produce great dishes
from even the most humble ingredients. The recipes are startlingly simple,
but each one has a unique touch.
Roasted Red Peppers with Celery Leaves and Garlic
Pear, Basil, and Pecorino Salad
Bacon- and Herb-Rubbed Salt-Baked Chicken
Spicy Lemon Chocolate Ganache Torte
Flavor notes throughout the book explain the effect of techniques or
ingredient combinations on flavor so cooks can follow their own instincts
and create memorable dishes.
"Olives and Oranges" shows how an understanding of flavor can produce great dishes from even the most humble ingredients. Flavor notes throughout the book explain the effect of ingredient combinations on flavor so cooks can follow their own instincts and create memorable dishes.
By the time she was a teenager, Sara Jenkins had lived all over the Mediterranean, from Italy and France to Spain, Lebanon, and Cyprus, in cosmopolitan cities and in rural hamlets. The family eventually put down roots in a ramshackle farmhouse in a small Tuscan village, where she learned how to make ragu and handmade pasta at the elbow of her Italian and#147;grandmotherand#8221; on the nearby farm. Meals came from the garden and the surrounding pastures, not the supermarket, and Jenkins grew up schooled in the tradition of cooking from what was on hand.
In Olives and Oranges, Jenkins shares the simple, striking dishes she learned at the source. Many, like Peppery Braised Short Ribs and Classic Tuscan Eggplant Parmesan, are favorites from childhood. Others, like Short Pasta with Mushrooms and Mint and Spicy Lemonand#150;Chocolate Ganache Tart, have a contemporary sensibility. Jenkins shows how understanding the Mediterranean and#147;language of flavorand#8221; can help you follow your instincts and make your own great meals based on what you have, too. Youand#8217;ll see how salt and lemon juice bring out the natural sugar in Carrot Salad with Lemon, Sea Salt, Parsley, and Olive Oil, and how to use the same technique with lime, salt, and a Moroccan condiment called harissa for a completely different effect in Tunisian Raw Turnip Salad.
The opening chapter introduces and#147;small platesand#8221;and#151; easy, versatile dishes that can preface a dinner or be grouped together for a small feast, from Roasted Red Peppers with Garlic and Celery Leaves to Chicken Liver Crostini. Soups are spontaneous and flexible, whether they are cooling purand#233;es like White Almond Gazpacho or sturdy full bowls like Rich Chicken Soup with Greens. The incomparable pastas encompass fast every-night selections (Spaghettini with Burst Cherry Tomatoes) to complex celebration affairs like Braised Rabbit Ragu and Homemade Lasagna.
Fish, poultry, and meat chapters feature rustic preparations: roasted scallops capped with a pale green butter seasoned with parsley and garlic; an impressively big-flavored chicken smeared with a mixture of bacon and herbs and baked in a salt crust; and a spectacular staple of Roman trattorias, veal cutlets wrapped in prosciutto and sage and crisp-fried. Desserts range from fresh Strawberries with Prosecco to a sumptuous Coffee Cardamom Crcme Caramel to the rich but light Lemon Olive Oil Cake.
Each of the recipes in the book is identified as and#147;Quick-Cookand#8221; or and#147;Slow-Cookand#8221; so you can choose which fit best into your schedule. and#147;Flavor Tipsand#8221; throughout the book suggest ways to modify the dishes so you can use whatand#8217;s freshest and most available.
The daughter of the noted food authority Nancy Harmon Jenkins, SARA JENKINS has earned raves at all the New York restaurants where she has been the chef, including 50 Carmine, Il Buco, I Coppi, and Patio. Her newest venture, Porchetta, is located in New York Cityand#8217;s East Village. This is her first book.
In "Olives and Oranges" an accomplished cook, who is inspired by tradition but never limited by it "(New York Times)," shows how an understanding of flavor can produce great dishes from even the most humble ingredients. The recipes are startlingly simple, but each one has a unique touch. Houghton Mifflin
About the Author
is the author of The Foods of Greece
and The Foods of the Greek Islands
, among other cookbooks.and#160;She blogs at the Atlantic Monthly
and writes for Saveur
, the Los Angeles Times
, the BBC Good Food Magazine
, Bon Appetit
, Food and Wine
, and other European and American publications.and#160;