St. Martin’s Press 1996

Greek cooking offers a dazzling array of greens, beans and other vegetables—a vibrant, flavorful table that celebrates the seasons and regional specialties like none other. Brimming with classic dishes, regional favorites, and inspired innovations for cold and warm meze, salads, pastas, grains, stews, one-pot dishes, baked bean and vegetable specialties, savory pies, stuffed vegetables and eggs, The Greek Vegetarian pays tribute to one of the world’s most vibrant and healthful cuisines.

What others have said about The Greek Vegetarian:

"This is the loveliest cookbook imaginable, full of splendid recipes and lore, and moreover just shining with Diane Kochilas’ intelligent passion for the cuisines of Greece."
Nancy Harmon Jenkins, author of The Mediterranean Diet Cookbook

"A gifted storyteller and an inspired cook, Diane has brought the heart, soul, and spirit of the Greek table to us. The recipes are both mouthwatering and simple to prepare. I love this book."
Marie Simmons, author of The Good Egg; Rice, the Amazing Grain; Fresh & Fast; and more.