Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
April 26, 2018
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Eggplant Ceviche
Mulinciana a Schibecci
(Italy/Sicily)
Eggplant fried in olive oil and preserved in tomatoes, onions, mint, and vinegar
posted: 01/10/2007

Empanada with Peppers
Empanada (Tortilla Española)
(Spain/Valencia)
Empanada stuffed with red and green bell peppers and tomatoes seasoned with cumin and paprika
posted: 10/03/2007

Falafel
Falafal
(Arab Levant)
Learn how to make authentic falafel from this classic recipe.
posted: 01/09/2007

Fatayr - Spinach Pie Triangles
Fatayr bi’l-Sabanikh
(Arab Levant/Lebanon)
Small spinach-stuffed Arab-style individual pizzas
posted: 07/28/2011

Fava Bean Purée in the Moroccan Style
Rafissa al-Ful
(Morocco)
Pureed fava beans with cumin, paprika, and olive oil
posted: 05/31/2012

Frico
Frico
(Italy/Friuli-Venezia Giulia)
Crisp fried cheese wafer
posted: 01/07/2009

Fried Caciocavallo Cheese
(Italy)
Fried caciocavallo cheese with tomatoes in a cast-iron skillet
posted: 12/11/2006

Fried Eggplant with Yogurt
Badhinjan Maqli ma Laban
(Arab Levant/Lebanon)
Deep-fried eggplant with garlic yogurt sauce, a hot and cool meze
posted: 08/05/2013

Fried Stuffed Olives from Venice
Olive Farcite
(Italy/Veneto)
Large olives stuffed with meat, breaded and deep-fried
posted: 04/03/2008

Fritedda
Fritedda
(Italy/Sicily)
Fava beans, peas, scallions, mint, and artichokes dressed with vinegar
posted: 01/10/2007



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This book [Mediterranean Feast] is an impressive original study of the cradle of food civilization and marks an important achievement in the field of culinary history.
- James Beard Foundation Book Awards Committee, May 2000


Just like what’s happening with barbecue and grilling books (and Italian cookbooks), publishers feel obliged to regularly come out with books covering the same subject over and over again. This is because it is difficult to keep books in print, and older books (with a few exceptions, like The Joy of Cooking) are simply not as marketable as newer books. That said, Wright’s collection of hot and spicy recipes from around the world [Some Like it Hot] is much like the dozens that have come before it. It is comprehensive and the recipes look like they are authentic and complete, with a lot of anecdotal information to delight the reader. ...  Anyone who can write a chapter title like “Hot Chicks, Wicked Ducks, and Killer Rabbits” gets a pat on the back from me! 
- Dave DeWitt, author of The Chile Pepper Encyclopedia; Fiery-Foods.com

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