The Greek Vegetarian Encyclopedia
more than 100 recipes inspired by the traditional dishes and flavors of greece
$66.00
- Paperback
208 pages
- Release Date
15 March 1999
Summary
Greek cooking offers a dazzling array of greens, beans, and other vegetables-a vibrant, flavorful table that celebrates the seasons and regional specialties like none other.
In this authoritative, exuberant cookbook, renowned culinary expert Diane Kochilas shares recipes for cold and warm mezes, salads, pasta and grains, stews and one-pot dishes, baked vegetable and bean specialties, stuffed vegetables, soup, savory pies and basic breads, and dishes that feature eggs and Greek yogurt.…
Book Details
| ISBN-13: | 9780312200763 |
|---|---|
| ISBN-10: | 0312200765 |
| Author: | Diane Kochilas |
| Publisher: | St Martin's Press |
| Imprint: | St Martin's Press |
| Format: | Paperback |
| Number of Pages: | 208 |
| Edition: | 1st |
| Release Date: | 15 March 1999 |
| Weight: | 420g |
| Dimensions: | 15mm x 188mm x 226mm |
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What They're Saying
Critics Review
“This is the loveliest cookbook imaginable, full of splendid recipes and lore, and moreover just shining with Diane Kochila’s intelligent passion for the cuisines of Greece.” –Nancy Harmon Jenkins, author of The Mediterranean Diet Cookbook
“The Greek Vegetarian is an important book, because it brings together a broad spectrum of vibrant, healthy, delicious dishes. Diane Konchilas manages to cover a lot of Greek territory here, yet she never leaves us behind.” –Martha Rose Shulman, author of Mediterranean Light and Mexican Light
“A gifted storyteller and inspired cook, Diane Konchilas has brought the heart, soul, and spirit of the Greek table to us. The recipes are both mouthwatering and simple to prepare. I love this book.” –Marie Simmons, author of Rice, the Amazing Grain and Fresh & Fast
About The Author
Diane Kochilas
Diane Kochilas is the author of The Food and Wine of Greece, about which The Washington Post wrote, “There has never been a better, more comprehensive book on Green cuisine.” Her work has appeared in The New York Times, Saveur, Cook’s Illustrated, and Bon Appetit. She divides her time between New York City and Athens.
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