Mediterranean Vegetarian Feasts

www.aglaiakremezi.com. Author, Journalist, Photographer, Cook, Gardener...

This October Aglaia Kremezi Unveils Her New Cookbook,
Mediterranean Vegetarian Feasts

A guide to flavorful Mediterranean cooking straight from the garden or farmers’ market is released just in time for fall’s harvest and the holiday gift-giving season. Aglaia Kremezi, who first introduced Greek cooking to an American audience with her James Beard Award–winning book The Foods of Greece, leads

a cook’s tour of the entire Mediterranean with Mediterranean Vegetarian Feasts. Realizing that so many of the traditional dishes of the Mediterranean diet are naturally meat-free, Kremezi has collected 150 simple yet abundantly flavorful recipes that will appeal to even the most ardent carnivore. Opening with detailed descriptions of essential ingredients and the basic preparations that make the most of seasonal shopping at farmers’ markets, she takes us from meze and soups to mains and desserts, with dishes like Toasted Red Lentil and Bulgur Patties; Roasted Cauliflower with Zahter Relish; Pseudo-Moussaka (a meatless version of the classic); Quince Stuffed with Wheat Berries, Nuts, and Raisins; and Rose Petal and Yogurt Mousse. Kremezi’s arsenal of master recipes for spice, nut, and herb mixtures, sauces, jams, and pastes inspired by eastern Mediterranean and North African traditions transform even the most humble vegetable or grain into an irresistible meal. Aglaia Kremezi is the author of The Foods of Greece (Stewart, Tabori, and Chang), The Foods of the Greek Islands, and Mediterranean Hot and Spicy, among other cookbooks. She blogs for the Atlantic Monthly and writes for Saveur, the BBCGood Food magazine, Bon Appétit, Food &
Wine, and other European and American publications. Her blog, Aglaia’s Table (www.aglaiakremezi.com), chronicles food and life on the Greek island of Kea, where she lives and conducts Cooking Vacation programs to lucky travelers. AGLAIA KREMEZI, who first introduced Greek cooking to an
American audience with her Julia Child Award–winning book The Foods of Greece, leads a cook’s tour of the entire Mediterranean with Mediterranean Vegetarian Feasts. Realizing that so many of the traditional dishes of the Mediterranean diet are naturally meat-free,
she has collected 150 simple yet abundantly flavorful recipes that will appeal to even the most ardent carnivore. Kremezi’s arsenal of master recipes for spice, nut, and herb
mixtures, sauces, jams, and pastes inspired by eastern Mediterranean and North African traditions transform even the most humble vegetable or grain into an irresistible meal. Besides The Foods of Greece, AGLAIA KREMEZI is the author of
The Foods of the Greek Islands (Houghton Mifflin), and Mediterranean Hot and Spicy (Broadway)

26/10/2021

Here is a DELICIOUS spicy meze (appetizer) from the book!
https://www.aglaiakremezi.com/category/recipes/mezze-appetizers-salads/page/2/

Photos from Mediterranean Vegetarian Feasts's post

01/11/2018

At this season's Intermezzo magazine some of my recipes (and photos) with the way we use cabbages: My fermented 'pink' cabbage and the rolled pie I make with it; also cabbage logs, and dolmades (stuffed cabbage).

28/07/2017

So honored with this royal treatment!
Thanks so much dear Ori Benjamin Richter Rodriguez!
"So nice to cook in a big kitchen, especially when it's dishes from Aglaia's marvelous Greek "Mediterranean Vegetarian Feasts" cooking book!!!"
https://www.facebook.com/photo.php?fbid=10154866620590658&set=a.261099170657.150762.695870657&type=3&theater

11/04/2017

I made Cypriot Tahinopites, the Lenten (Vegan) breads baked mainly the week before Ester (page 210). I stuffed two long rolls of dough with tahini mixed with sugar, cinnamon and and walnuts, then I cut and twisted them together, inspired by a babka bread. The result was delicious, and could have been spectacular, if I had used more stuffing, and a pure white-flour dough; this one had some pulsed nettles, and the color was a bit off...

30/03/2017

With the first garden fava beans I cooked my favorite spring dish: olive oil braised fava pods with garlic, coriander seeds, and chopped cilantro, sprinkled with Aleppo/Maras pepper (page 148).

19/01/2017

The opening photo of my book, one of my favorite among the many stunning pictures Penny De Los Santos shot here, in Kea.

19/01/2017

Mediterranean Vegetarian Feasts added a Shop on Website button to their Page.

12/09/2016

So grateful to Traca Savadogo who posted this picture at Goodies Mediterranean market, in Seattle, WA, United States ·
https://www.facebook.com/photo.php?fbid=10153895540414786&set=pcb.10153895540474786&type=3&theater

Traca and her friends prepare for " a Cook the Book night, covering Aglaia Kremezi 's book Mediterranean Vegetarian Feasts. Stopping for the good feta."

25/07/2016

A Mediterranean Version of the English Summer Pudding:
Penny De Los Santos's gorgeous picture of the cool dessert that didn't make it into my book. Read the intro and RECIPE.
http://www.aglaiakremezi.com/mediterranean-version-english-summer-pudding/

25/07/2016

Four Mediterranean Cookbooks To Add To Your Collection | Oldways

15/05/2016

So thrilled my book is included in that exclusive list!

Four Mediterranean Cookbooks To Add To Your Collection | Oldways To celebrate International Mediterranean Diet Month, we perused our extensive cookbook collection (which spans our entire office!) and selected four of our favorite Mediterrranean cookbooks. From old favorites to new culinary discoveries, these cookbooks offer unique and mouth-watering lenses into M...

05/05/2016

At Rises last night, meeting old and making new friends from all,over the world, who love Greek and Mediterranean food!
A phyllo workshop by Costas, attracted many, even Pavlos who happened to be in Berlin...

30/04/2016

With Evi and Tino, the brilliant team of Bakaliko, the very successful Greek Deli in Graz! Thanks so much for inviting me!

27/04/2016

See you at Rises at 7pm on May 4 for meze and book signing!

Rises Delicacies Rises Delicacies is a Greek deli shop and eatery in the heart of Berlin. We offer a wide selection of innovative Greek products.We cook everyday fresh greek delicious soul food using products from greece's small producers.

23/04/2016

Easy to make and the perfect kosher-for-Passover sweet!
(page 226)
http://www.aglaiakremezi.com/kean-amygdalota-flourless-almond-cookies/

20/04/2016

From Kea to BERLIN!
We take a few rare cheeses to the Markthalle Neun, Plus meze and Book signing!
Tell your friends, PLEASE!
http://www.heinzelcheese.de/2016/04/heinzelcheesetalk-special-greece-tuesday-may-3rd-2016-6pm/

13/04/2016

Thanks so much Linda Sue for posting this!

31/03/2016

The time is approaching to make again my favorite fresh fava dish: Braised fava --pods and all-- with plenty of garlic and coriander both seeds and fresh arugula leaves!

29/03/2016

What glorious pages Cooking Light created with my recipes!

Instant Pies with Greens or with Chocolate and Nuts - Aglaia's Table οn Kea Cyclades

09/03/2016

My search for a saç ( hot-plate) at Tahtakale market, and our continues obsession for savory and sweet skillet pies...

Instant Pies with Greens or with Chocolate and Nuts - Aglaia's Table οn Kea Cyclades Skillet pies –tiganokouloures or tiganopsoma in Greek, and gözleme or saç böreği in Turkish— have become our everyday project these days. There are three reason for this late obsession of ours: First because Costas has almost completely mastered the art of rolling perfect phyllo and he is eager to u…

01/03/2016

Costas rolls perfect phyllo for the Gözleme, the griddle pies from the book, that we cooked on the electric saç (convex griddle) I bought in the Tahtakale market in Istanbul.

Aglaia Kremezi's Sublime Nose-to-Tail Vegetarian Feasts - Improvised Life

12/02/2016

Thanks a million to Improvised Life for the Royal treatment of my book!
http://www.improvisedlife.com/2016/02/12/aglaia-kremezis-sublime-nose-tail-vegetarian-feasts/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+improvisedlife+%28Improvised+Life%29

Aglaia Kremezi's Sublime Nose-to-Tail Vegetarian Feasts - Improvised Life When I couldn't sleep last night, I turned to a book I've been enjoying immensely over the past few months. Aglaia Kremezi's Mediterranean Vegetarian Feast

15/01/2016

One of my favorite pages in the book: Penny's glorious picture of our essential ingredients, stunningly arranged by the multi-talented Hunter Lewis. Hunter is the head of Cooking Light Magazine, but he was at Saveur when he came to Kea.

06/01/2016

In Vicki Snyder's beautiful bowls Nettle Soup with mushrooms and Yogurt (page 112). Photo by Penny De Los Santos.
See here a variation: http://www.aglaiakremezi.com/nettle-soup-with-mushrooms-and-yogurt/

31/12/2015

Here is the original dish from the book, and below is my recent comfort-food, cold, winter day version...

31/12/2015

With the wonderful Trinity Farm lentils, I made a version of the Spicy Lentils with Caramelized Onions (page 186) but instead of serving with linguine, I served as topping for the comforting Rise porridge.
http://www.aglaiakremezi.com/rice-porridge-olive-oil-bay-leaves/

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