Mediterranean Hot and Spicy

Mediterranean Hot and Spicy : Healthy, Fast, and Zesty Recipes from Southern Italy, Greece, Spain, the Middle East, and North Africa

3.47 (19 ratings by Goodreads)
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Mediterranean cooking is given new spice by the award-winning cookbook author who introduced Greek cuisine to American kitchens.

Ever since  chile peppers  made their way from the New World to Europe centuries ago, cooks throughout the Mediterranean region have used a wide variety of fresh, dried, and ground peppers to add bold hits of flavor to their cuisines.  Now Aglaia Kremezi,  inspired by her years of research and travel throughout the Mediterranean region —  in Italy, Spain, Turkey, North Africa, and elsewhere --  as well as her own Greek heritage and upbringing, has collected and refined the best of these dishes for American home cooks. 

Fresh, seasonal ingredients–traditional grains, legumes, vegetables, olive oil, fish, and a little meat and dairy spiked with the fragrant chiles of the area–are the basis for a cuisine bursting with color, flavor, and aroma.  That this way of eating has been proven to be healthful is a wonderful bonus, but intense flavor is always the goal.

These easy-to-prepare, authentic recipes are the kind of food found in homes and unpretentious restaurants in all the countries bordering the Mediterranean Sea. They include zesty salads, spreads, sauces, soups, one-pot dishes, and desserts such as  Feta and Pepper Spread; Small Eggplants Stuffed with Chile, Garlic, and Parsley; Grilled Whole Fish in Chile, Garlic, and Mint Sauce; Pork Tenderloin with Chile and Vinegar; Baked Rice with Sweet and Hot Peppers, Scallions, and Feta; Fig and Yoghurt Semifreddo, and many more. 

As Aglaia herself says, “I focus on naturally grown seasonal ingredients and pick out dishes that showcase them in the simplest and purest way, leaving out unnecessary embellishments.  I hope my recipes will inspire you to use the abundance of seasonal produce available in your area to prepare dishes with clear, vivid, and invigorating flavors.”  Hot and Spicy food has never been more enjoyable.
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Product details

  • Paperback | 227 pages
  • 187.96 x 231.14 x 17.78mm | 725.74g
  • Random House Inc
  • New York, United States
  • English
  • 0767927451
  • 9780767927451
  • 2,263,915

Review quote

"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
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About Aglaia Kremezi

AGLAIA KREMEZI is an internationally known expert on Greek cuisine and author of The Foods of Greece, which won the Julia Child Award from the International Association of Culinary Professionals for the best first cookbook. She has lectured around the world about Greek and Mediterranean food and runs a widely respected cooking school on the Greek island of Kea.
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Rating details

19 ratings
3.47 out of 5 stars
5 11% (2)
4 47% (9)
3 26% (5)
2 11% (2)
1 5% (1)
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