Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
February 22, 2017
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Albanian Lamb Stew with Parsley
Mish Shqeto
(Balkans/Albania)
Lamb stew with parsley
posted: 12/12/2009

Baked Lamb Loin Chops with Original Allioli
Costelles de Xai amb Allioli
(Spain/Catalonia)
Baked lamb loin chops with mashed garlic blended with olive oil
posted: 12/14/2006

Baked Meatloaf in a Pan
Kafta bi’l-Siniyya
(Arab Levant)
Ground seasoned lamb meatloaf cooked in a pan with potatoes and lemon juice
posted: 02/23/2010

Braised Lamb and Eggplant
Arni me Melitzanes
(Greece/Crete)
Lamb shoulder braised with eggplant, onions, and tomatoes
posted: 10/03/2007

Drunken Mutton or Lamb
Pistache de Mouton ou d'Agneau
(France/Languedoc)
Baked lamb shoulder in wine with chicken broth and vegetables
posted: 01/09/2007

Lamb with Mushrooms and Onions
(Italy)
Lamb sirloin sauteed with onions and mushrooms in a wine and tomato sauce
posted: 12/14/2006

Lamb with Orange Zest, Mint, and Pancetta
(Italy/Sicily)
Lamb sirloin in a white wine sauce with pancetta, orange zest, and mint
posted: 12/14/2006

Maqluba - Upside-down Rice and Eggplant Casserole
Maqluba
(Arab Levant/Palestine)
Seasoned lamb, rice, and eggplant casserole, baked and turned upside-down
posted: 01/11/2007

Meat Pie from Crete
Tourta
(Greece/Crete)
Lamb and cheese baked in pie crust with sesame seeds
posted: 01/10/2007

Moussaka
Melitzanes Mousaka
(Greece)
The classic Greek moussaka
posted: 01/10/2007



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"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times


If you believe that vegetables are the keystone to a sound diet, and if you believe, as more than a few influential cooks do, that many vegetables are best-- and best prepared— in countries that surround the Mediterranean Sea, this [book Mediterranean Vegetables] may prove to be the best of all possible books.  This is a lively reference book that contains a generous number of workable recipes.  Here’s a book that’s likely to make the commute from bedside table to kitchen and back frequently.  Voted Top 10 Cookbooks of 2001 
- William Rice, Chicago Tribune

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