Mediterranean Vegetarian Feasts
เบ.เบฅ. 2014 ยท Abrams
เบเบถเปเบกเบญเบตเบเบธเบ
256
เปเปเบฒ
reportเบเปเปเปเบเปเบขเบฑเปเบเบขเบทเบเบเบฒเบเบเบฑเบเบญเบฑเบเบเบฑเบ เปเบฅเบฐ เบเบณเบเบดเบเบปเบก เบชเบถเบเบชเบฒเปเบเบตเปเบกเปเบเบตเบก
เบเปเบฝเบงเบเบฑเบเบเบถเปเบก e-book เบเบตเป
150 simply yet abundantly flavorful recipes for irresistible Mediterranean vegetarian dishes you can enjoy at home.
Aglaia Kremezi, who first introduced Greek cooking to an American audience with her award-winning book The Foods of Greece, leads a cookโs 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 farmersโ markets, she takes us from meze and soups to mains and desserts, with dishes like Toasted Red Lentil and Bulgar 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. Kremeziโs 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 humblest vegetable or grain into an irresistible dish.
Praise for Mediterranean Vegetarian Feasts
โAglaia Kremeziโs 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 placeโand the results are universally delicious.โ โAlice Waters, owner of Chez Panisse and author of The Art of Simple Food
โA 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 Mediterranean cooking could not be more important. Everyone wants to eat smart, healthy, and always with lots of flavor!โโJosรฉ Andrรฉs, chef/owner of ThinkFoodGroup including Zaytinya, Jaleo, and The Bazaar by Josรฉ Andrรฉs
Aglaia Kremezi, who first introduced Greek cooking to an American audience with her award-winning book The Foods of Greece, leads a cookโs 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 farmersโ markets, she takes us from meze and soups to mains and desserts, with dishes like Toasted Red Lentil and Bulgar 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. Kremeziโs 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 humblest vegetable or grain into an irresistible dish.
Praise for Mediterranean Vegetarian Feasts
โAglaia Kremeziโs 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 placeโand the results are universally delicious.โ โAlice Waters, owner of Chez Panisse and author of The Art of Simple Food
โA 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 Mediterranean cooking could not be more important. Everyone wants to eat smart, healthy, and always with lots of flavor!โโJosรฉ Andrรฉs, chef/owner of ThinkFoodGroup including Zaytinya, Jaleo, and The Bazaar by Josรฉ Andrรฉs
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Aglaia Kremezi is the author of The Foods of Greece and The Foods of the Greek Islands, among other cookbooks. She blogs at the Atlantic Monthly and writes for Saveur, the Los Angeles Times, the BBC Good Food Magazine, Bon Appetit, Food & Wine, and other European and American publications.
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