BOOK REVIEW: Mediterranean Hot and Spicy by Aglaia Kremezi
Mediterranean cooking is given new spice by the award-winning cookbook author who introduced Greek cuisine to American kitchens.
Ever since chiles 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 the author, 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 home cooks.
Fresh, seasonal ingredients - traditional grains, legumes, vegetables, olive oil, seafood, 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. The proven health benefits are 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.
To be fully prepared to enjoy these recipes, a glass of cold iced peach tea is highly recommended as you sweat and tear your way through these spicy albeit scrumptious dishes.
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