Includes bibliographical references (p. 177-179) and index.

In The Greek Vegetarian, Diane Kochilas demonstrates both the breadth and wealth of Greek vegetarian cooking. Her talent in researching classic and traditional Greek recipes and adapting them to today's leaner, more modern kitchen is apparent in this cornucopia of recipes. Uncompromising in flavor, they will appeal to home cooks looking for imaginative ways to prepare healthy foods. Included in The Greek Vegetarian are recipes for cold and warm mezes, salads both raw and cooked, pastas and grains, stews and one-pot dishes, baked vegetable and bean specialties, stuffed vegetables, soups, savory pies and basic breads, and dishes that feature eggs.

Also included is a comprehensive look at the Greek vegetarian pantry that gives loving tribute to the staples of Greek cuisine: olive oil, bread, cheese, olives, onions, garlic, nuts, herbs, and spices. Sixteen full-color photographs illustrate twenty-one (nearly one quarter) of the book's recipes. More than just a cookbook, The Greek Vegetarian is an exuberant guide to the ambience and history of this famed cuisine.