Aglaia Kremezi, a passionate advocate of the Mediterranean diet shows how to choose, prepare and blend seasonal ingredients in Spring and Summer Recipes and Stories for Thinking Cooks.
Fresh produce is more nutritious than packaged food and tastier too, says Kremezi, who includes dishes from as far afield as Yemen, India and the Americas as well as traditional fare from all over Greece.
Arguing against heavy foods that weigh down both food and eater, she offers 350 delicious, easy to make alternatives.
Nettle soup with yoghurt, baked swordfish in a Moroccan marinade, almond soup with saffron, and cuttlefish with green beans, garlic and wine are among the recipes that will inspire readers to eat better in every sense.
This is a highly practical guide that gives advice on different ways of cutting up vegetables, the secrets of a good barbecue and the key to making perfect marmal
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