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ITHACA Online
Aglaia Kremezi
 Spring and Summer Recipes and Stories for Thinking Cooks, Issue No 6
Mediterranean: Hot and Spicy, Issue No 51

Aglaia Kremezi is a journalist, author and photographer. She writes a cooking column in Eleftherotypia newspaper’s Sunday supplement E and is a consultant to Gourmet E. She also writes for Votre Beaute and for ICAP’s Mazi. She has published articles in The Los Angeles Times, Gourmet, Bon Appetit, Food Arts, The BBC Good Food Magazine, Food and Travel and other publications in Greece and abroad.
Since 1997 she has worked as a consultant to Molyvos restaurant in New York, which was award three stars by the New York Times.
In the United States she has published The Foods of Greece (Stewart Tabori and Chang), which won the Julia Child award, The Cooking of the Greek Islands (Houghton Mifflin) and Mediterranean Pantry and Mediterranean Hot (Artisan).
Kremezi has received awards from the non-profit organization Oldways of Boston and from Harvard University for her contribution to promoting the Mediterranean Diet.


Translations

In English
The Mediterranean Pantry. New York: Artisan, 1994. 144pp.
ISBN: 1-885183-02-X

Mediterranean hot. New York: Artisan, 1996. 112p.
ISBN: 1-885183-26-7
Original title: Μεσογειακά που καίνε: πικάντικες συνταγές από τη Ν. Ιταλία, την Τουρκία, τη Β. Αφρική και την Ελλάδα

Τhe foods of the Greek islands. Boston: Houghton Mifflin Co., 2000. 298p.
ISBN: 0-395-98211-1
Original title: Τhe foods of the Greek islands

Mediterranean Hot: Spicy Dishes from Southern Italy, Greece, Turkey and North Africa. New York: Artisan, 1996. 112pp.
ISBN: 1-885183-26-7

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