Mediterranean Hot and Spicy

In her latest book, Kremezi, award-winning author and esteemed expert on Greek cuisine, presents a collection of more than 100 recipes. Drawing on the ancient traditions of southern Europe, North Africa and the Middle East, these dishes employ a wide range of aromatics, from smoky Aleppo peppers to fragrant dried rosebuds and wild fennel. A helpful guide offers tips on purchasing, storing, grinding and experimenting with lesser-known seasonings such as nigella, which is similar to aniseed, and mahlep (wild cherry seeds). Recipes range from the familiar (hummus garnished with paprika and sautéed whole chickpeas, lamb and eggplant moussaka) to the exotic (Tunisian meat pies, mussels fried in ouzo batter), and all place special emphasis on health by highlighting fresh produce and minimizing dairy fats. Full-page color photographs offer extra guidance. The soul of the book, however, is the section dedicated to spice blends, sauces and condiments, such as a Catalan roasted tomato sauce with almonds, hazelnuts and dried ñora peppers, that can be prepared ahead, making hot and spicy weeknight meals a breeze. (May)