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.


More Cookbooks by Diane Kochilas available here.