Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 25, 2021
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Fennel, Onion, Tomato, and Green Olive Salad
(Algeria)
Salad of raw fennel, onion, tomato, and green olives in olive oil and mint
posted: 12/29/2006

Green and Yellow Salad
(Italy)
Salad of broccoli and yellow bell pepper with dressing
posted: 12/29/2006

Moroccan Tomato Salad
Salatat Mishwiyya
(Morocco)
Mixed spiced salad of tomatoes and chiles
posted: 04/16/2008

Mussel and Tomato Salad
(Italy)
Salad of mussels, green beans, cherry tomatoes, and hard-boiled eggs with lemon, anchovies, and olive oil dressing
posted: 12/29/2006

Neapolitan-style Tomato Salad
Insalata di Pomodori alla Napoletana
(Italy/Campania-Naples)
Tomato salad with basil, olive oil, and vinegar
posted: 12/29/2006

Pea and Carrot Salad
(Italy)
Salad of diced carrots and peas in mayonnaise
posted: 12/28/2006

Red Bell Pepper Salad
Ensalada Murciana
(Spain/Murcia)
Roasted red bell pepper and tomato salad with cumin
posted: 07/29/2008

Salade Collioure
(France/Roussillon)
Salad of lettuce, radicchio, tuna, black olives, tomatoes, potatoes, egg
posted: 02/25/2008

Seafood Rice Salad
Riso di Mare
(Italy/Sicily)
Salad of rice, clams, mussels, squid, shrimp, preserved tuna, smoked salmon, caviar, and hearts of palm
posted: 12/29/2006

Shepherd's Salad from Languedoc
Salade du Berger
(France/Languedoc)
Salad of crisphead lettuce, radicchio, chicory with walnut oil vinaigrette
posted: 11/01/2010



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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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