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- Review
- “I’d follow Chef Kelly anywhere… [Mediterranean Women Stay Slim, Too] is infused with her smart buoyant spirit . . . and her intriguing recipes.” (Michael Ruhlman, author of The Making of a Chef )
- “[H]as a zest for life on every page and recipes that are full of flavor, intense, and passionate.” (Mark Miller, chef/owner Coyote Cafe, and author of THE GREAT CHILE BOOK )
- “[D]eliciously advances the proposition that the good life and the well life are not only compatible, but indivisible.” (Bryan Miller, author of Cooking for Dummies and former restaurant critic for the New York Times )
- About the Author
- Chef Melissa Kelly named her restaurant Primo, located in Maine, after her grandfather, Primo Magnani, a local butcher. Primo has two satellites in Marriott hotels in Orlando and Tucson. A graduate of the Culinary Institute of America, Chef Kelly is a 1999 James Beard Foundation Award winner and the 2002 recipient of the Golden Whisk Award from Women Chefs and Restaurateurs. Primo and Chef Kelly have been featured in Esquire; Gourmet; Wine Spectator; Travel and Leisure; O, The Oprah Magazine; and many other publications.
read more Details in amazon“I’d follow Chef Kelly anywhere… [Mediterranean Women Stay Slim, Too] is infused with her smart buoyant spirit . . . and her intriguing recipes.” (Michael Ruhlman, author of The Making of a Chef )
“[H]as a zest for life on every page and recipes that are full of flavor, intense, and passionate.” (Mark Miller, chef/owner Coyote Cafe, and author of THE GREAT CHILE BOOK )
“[D]eliciously advances the proposition that the good life and the well life are not only compatible, but indivisible.” (Bryan Miller, author of Cooking for Dummies and former restaurant critic for the New York Times )
Chef Melissa Kelly named her restaurant Primo, located in Maine, after her grandfather, Primo Magnani, a local butcher. Primo has two satellites in Marriott hotels in Orlando and Tucson. A graduate of the Culinary Institute of America, Chef Kelly is a 1999 James Beard Foundation Award winner and the 2002 recipient of the Golden Whisk Award from Women Chefs and Restaurateurs. Primo and Chef Kelly have been featured in Esquire; Gourmet; Wine Spectator; Travel and Leisure; O, The Oprah Magazine; and many other publications.
the everything mediterranean cookbookAmaranth Recipes
