Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 17, 2017
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Cheesy Potato and Tomato Soup
(France)
Potato, tomato, and pepper in a fontina cheese soup flavored with watercress, sage, and saffron
posted: 01/02/2007

Chicken Heart , Rice, and Pasta Soup
(Italy)
Soup of chicken hearts, rice, and pasta
posted: 01/02/2007

Chickpea Soup with Cumin
Hummus bi'l-Kammun
(Algeria)
Chickpea soup with harisa and cumin
posted: 01/08/2007

Cold Milk and Lettuce Soup
(Italy)
Summertime lettuce and milk soup
posted: 01/02/2007

Corsican Country Soup
Minestra (Soupe Paysanne)
(France/Corsica)
Rustic soup of beans, potatoes, cabbage, Swiss chard, and bread
posted: 01/10/2007

Easy Lentil Minestrone
(Italy)
Red lentils with tubettini in broth
posted: 01/02/2007

Fasting Soup
Potaje de Vigilia
(Spain/Andalusia)
Chickpea, potato, spinach soup with saffron, pine nuts, and sherry vinegar-soaked bread
posted: 01/02/2012

Gazpacho
Gazpacho
(Spain/Andalusia)
Cold soup of pureed tomato, cucumber, bell pepper with garnishes
posted: 01/11/2007

Green Wheat, Chickpea, and Marrow Soup
Shurbat Farik bi'l-Mukh
(Tunisia)
Soup of roasted immature hard wheat and bone marrow with chickpeas and spices
posted: 11/06/2007

Heavenly Broth
Caldo del Cielo
(Spain/Valencia)
Potato, salt cod, and egg soup
posted: 07/01/2009



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Small plates that are big on flavor are always in season at my house.  This is another wonderful collection of Mediterranean recipes from Clifford Wright [Little Foods of the Mediterranean] that will send me into the kitchen with pleasure.  Wright strikes just the right note between scholarly and sensual.
- Joyce Goldstein, author of The Mediterranean Kitchen and Saffron Shores


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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