Greek cooking expert Kochilas (The Glorious Foods of Greece) returns with a bounty of recipes showcasing grilling, "arguably the oldest culinary art form in the Mediterranean." Packed with luscious photographs, Kochilas highlights the aromatic and flavorful foods of the region, including a multitude of kebabs, fresh vegetables such as eggplant and Portobello mushrooms, and a variety of lamb and seafood dishes. Olive oil, lemon, basil, garlic and feta are the stars here, though Kochilas keeps the recipes from becoming rote with the inclusion of dishes such as Grappa and Citrus-Marinated Chicken Breasts and a heady Grilled Mushroom and Garlic Soup that may cause cooks to reevaluate the traditional French cream-of-mushroom version. Those looking for a fresh take on grilling and those with an interest in the region will find this cookbook a welcome addition to their collection. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. From: Reed Elsevier Inc. Copyright Reed Business Information

Kochilas is known for her books on Greek cooking, including the impressive Glorious Foods of Greece; she also runs a cooking school on the Greek island where she lives much of the time and is the consulting chef for Pylos, a popular New York City restaurant. In her latest title, she includes recipes inspired by other Mediterranean cuisines as well, from Spanish-Style Grilled Artichokes to Spicy Moroccan Lamb Chops, along with favorite Greek dishes from the grill. Most of the recipes are simple, and many are shown in full-page color photographs. For most collections. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. From: Reed Elsevier Inc. Copyright Reed Business Information