Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
January 23, 2019
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Ful Mudammas
Ful Mudammas
(Egypt)
stewed dried fava beans
posted: 01/09/2007

Grand Neapolitan Mixed Fry
Frienno e Magnanno
(Italy/Campania-Naples)
Deep-fried potato and ricotta cheese croquettes, squid, and small fish platter
posted: 01/10/2007

Griddled Eggplants with Caraway Marinade and Green Peppercorns
Badhinjan Misharmla
(Algeria)
Griddled eggplants with caraway flavored marinade and tomatoes and green peppercorns
posted: 09/01/2007

Griddled Potato Crispelle with Salmon Caviar and Mascarpone
(Italy)
Italian crêpes stuffed with salmon caviar and mascarpone
posted: 12/11/2006

Grilled Octopus
Oktapodi sta Karvouna
(Greece)
Marinated grilled octopus
posted: 05/20/2008

Grilled Pork Kebabs from Andalusia
Pinchon Moruno
(Spain/Andalusia)
Grilled spiced pork kebabs
posted: 03/27/2008

Ham Fritters in the Andalusian Style
Buñuelitos de Jamón
(Spain/Andalusia)
Beer-batter fried ham fritters
posted: 01/11/2007

Hrus
Hrus
(Tunisia)
Spiced chile relish
posted: 10/01/2009

Hummus
Hummus bi'l-Tahina
(Arab Levant)
The classic hummus recipe, chickpea puree with tahini.
posted: 01/09/2007

Imam Bayildi (The Imam Fainted)
Imam Bayildi
(Turkey)
Famous Turkish meze of fried eggplant stuffed with tomatoes, onion, parsley, and dill
posted: 01/11/2007



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Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine


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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