In The Greek Vegetarian, Diane Kochilas demonstrates both the breadth and wealth of Greek vegetarian cooking. Her talent in researching classic and traditional Greek recipes and adapting them to today's leaner, more modern kitchen is apparent in this cornucopia of recipes. Uncompromising in flavor, they will appeal to home cooks looking for imaginative ways to prepare healthy foods. Included in The Greek Vegetarian are recipes for cold and warm mezes, salads both raw and cooked, pastas and grains, stews and one pot dishes, baked vegetable and bean specialties, stuffed vegetables, soups, savory pies and basic breads, and dishes that feature eggs.
More than just a cookbook, The Greek Vegetarian is an exuberant guide to the ambience and history of this famed cuisine. DIANE KOCHILAS, whose previous book is The Food and Wine of Greece, is a food writer and cook. Her work has appeared in the New York Times, Saveur, Cook's Illustrated and Bon Apetit. She is also the weekly food columnist for Greece's largest daily newspaper, Ta Nea. She divides her time between New York City and Athens, and teaches Greek cooking throughout the United States.
A great recipe book for Lent ideas since a lot of the dishes presented in this book do not include eggs, meat, or dairy products.
Softcover, color photos
More Cookbooks by Diane Kochilas available here.