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Diane Kochilas is the author of The Food and Wine of Greece, about which The Washington Post wrote, "There has never been a better, more comprehensive book on Green cuisine." Her work has appeared in The New York Times, Saveur, Cook's Illustrated, and Bon Appetit. She divides her time between New York City and Athens.
"This is the loveliest cookbook imaginable, full of splendid recipes and lore, and moreover just shining with Diane Kochila's intelligent passion for the cuisines of Greece." --Nancy Harmon Jenkins, author of The Mediterranean Diet Cookbook "The Greek Vegetarian is an important book, because it brings together a broad spectrum of vibrant, healthy, delicious dishes. Diane Konchilas manages to cover a lot of Greek territory here, yet she never leaves us behind." --Martha Rose Shulman, author of Mediterranean Light and Mexican Light "A gifted storyteller and inspired cook, Diane Konchilas 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 Rice, the Amazing Grain and Fresh & Fast