Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 28, 2017
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A Whimsical Salad of Artichoke, Celery Heart and Peas
Insalata di Carciofi, Sedano e Piselli Capricciosa in Bianco Speciale
(Italy)
Salad of artichoke foundations, celery heart, peas, hard boiled eggs with mayonnaise
posted: 12/29/2006

Beet and Yogurt Salad
Pancar Salatasi
(Turkey)
Red beet roots with garlic and caraway-flavored yogurt
posted: 01/12/2011

Beets with Orange Blossom Water and Moroccan Spices
(Morocco)
Boiled beets with orange blossom water, scallions, paprika, cinnamon, and cumin
posted: 12/11/2008

Black-eyed Pea Salad
Mavromakita Fasolia
(Greece)
Salad of black-eyed peas dressed with dill and scallions
posted: 05/27/2010

Broccoli and White Onion Salad
(Italy)
Salad of broccoli and white onion with orange zest and vinaigrette
posted: 12/29/2006

Butter Lettuce with Vinaigrette
(USA/Cal-Italian)
Butter lettuce with a vinaigrette of olive oil, balsamic vinegar, garlic, and anchovies
posted: 12/29/2006

Butter Lettuce, Arugula and Walnut Salad
(Italy)
Salad of butter lettuce, arugula, walnuts, tomatoes, olives, and mozzarella with balsamic dressing
posted: 12/29/2006

Carrot and Radicchio Salad
(Italy)
Salad of carrots and radicchio with dressing
posted: 12/29/2006

Celery, Roasted Red Pepper and Olive Salad
(Italy)
Salad of roasted red bell pepper, celery, and green olives with olive oil
posted: 12/29/2006

Fattoush
Fattush
(Arab Levant/Lebanon)
Salad of mixed greens and fried flat bread pieces
posted: 10/21/2008



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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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