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Estiator Magazine

The Mediterranean Pantry : Creating and Using Condiments and Seasonings, by Aglaia Kremezi.

Binding: Hardcover
EAN: 9781885183026
ISBN: 188518302X
Number Of Items: 1
Book Pages: 192
Publication Date: 1994-01-09
Publisher: Artisan

Editorial Review of The Mediterranean Pantry : Creating and Using Condiments and Seasonings

In The Mediterranean Pantry, Aglaia Kremezi presents 70 recipes for condiments and seasoning mixtures from France, Italy, Spain, the Eastern Mediterranean, and North Africa. The chapters correspond to how these provisions are preserved--in bottles, boxes, and jars. The text is accompanied by 20 color photographs that demonstrate how to turn these items into elegant gifts.

The Mediterranean Pantry includes recipes for unusual and familiar condiments--preserves, flavored oils and vinegars, liqueurs, and spices using these products. Preserve colorful red, yellow, and green bell peppers in olive oil during the height of the season, and serve a tasty pasta sauce months later that you can make in minutes chopping the peppers and mixing with roasted garlic and olive oil. Or make a tart green tomato and mint relish before the first frost and enjoy it with roast lamb on a cold winter night.

The Mediterranean Pantry will help you infuse sunny Mediterranean flavors into meals all years long.

This delicious collection includes recipes for Preserved Lemons, Green Olives with Harissa and Orange, Green Fig Preserves, Fried Artichoke with Garlic in Olive Oil, Olive Oil with Truffles, and many other items with which to stock your pantry shelves. Many recipes are as simple as mixing several ingredients, with little or no cooking. In addition, a detailed list of mail-order sources ensures that even the most exotic ingredients will be available to all.

Biographical Information

Aglaia Kremezi


Aglaia Kremezi was born in Athens. She is a journalist, writer, photographer and food columnist for the Sunday Athens paper Kyriakatiki Eleftherotypia and the Greek edition of Votre Beaute magazine. She is also a contributing author for the Los Angeles Times, Gourmet magazine, BBC Good Food magazine, Bonne Appetit, and other publications.

Her first book, The Foods of Greece, published by Stewart, Tabori and Chang in New York, won the Julia Child "First Book" award, in April '94.

Her next two books, Mediterranean Pantry, and Mediterranean Hot, were both published by Artisan/Workman and later translated into Greek.

She is part of the team of Master Chefs --together with Roger Verger, Michel Roux, Richard Olney and others-- creating a small illustrated collection of Meze and Antipasti, for the series "Classic Recipes" published by Weidenfeld & Nicolson, in London.

She has also published in Athens two collections of her food columns that became best sellers in Greece.

Her book about the The Cooking Of The Greek Islands, published by Houghton Mifflin, USA, in the fall of 2000 has proved to ne immensely successful.

She has appeared on Good Morning America, CBS, and other major and local TV stations and also taught at Macy's Degustibus, at the French Culinary Institute in New York, and many other cooking Schools around the country, promoting her books and authentic Mediterranean Cuisine.

Cooking was always her passion and she is an avid collector of cookbooks and recipes from all over the world. She has studied the history of ancient Greek and Mediterranean cuisines and has taken part in and given papers to many world conferences on food.

In 1997 she was invited to be the consultant -working with the chefs and developing the menu- for Molyvos, the new upscale Greek restaurant in New York (7th avenue at 55th street) which was awarded three stars by Ruth Reichl of the New York Times.

You can order her books by calling Cosmos Publishing,
tel : (201) 664-3494 USA


Aglaia currently lives on the island of Kea, where she conducts a cooking school.

The school, in the kitchen of Aglaia’s house on the Cycladic island of Kea, is located in a little valley not far from the sea. It is surrounded by olive and almond trees, a small vegetable garden and lots of wild and cultivated Mediterranean aromatic shrubs. Classes are held in the kitchen, and the lunches are served al fresco, under a canopy. There is a BBQ and a traditional wood-burning oven in the garden.

Kea is the island of the Cyclades closest to the Athens --from the airport, a 30-minute drive and then only 1 hour by ferry.

Price: 1695 US Dollar per person

USD 1695.00 is the cost of a full 8-day program. Shorter programs may be organized upon request. InfoHub discount coupons are accepted for groups of three or more persons coming through the same source. No classes are held in August.

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