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 14, 2017
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Algerian Potato Purée with Cheese
Batatis Mirhya
(Algeria)
Potato puree with Gruyere cheese
posted: 03/17/2008

Artichoke with Salmoriglio Sauce
Carciofi con Salmoriglio
(Italy/Sicily)
Boiled whole artichoke with salmoriglio dressing (olive oil, garlic, lemon juice, oregano)
posted: 01/03/2007

Asparagus and Portobello Mushrooms
(Italy)
Asparagus with portobello mushrooms in wine with ricotta salata
posted: 01/03/2007

Asparagus with Olive Oil and Lemon Juice
(Italy)
Asparagus with extra-virgin olive oil, salt, and lemon juice
posted: 01/03/2007

Asparagus with Pistachios
(Italy)
Asparagus with pistachios and anchovies in olive oil
posted: 01/03/2007

Asparagus with Red Chile Flakes
(Italy)
Asparagus with parsley and chile
posted: 01/03/2007

Asparagus with Tuna and Caper Foam
Asparagi alla Cupido
(Italy)
Steamed asparagus with a foamy blended sauce of tuna and capers
posted: 04/21/2009

Baked Stuffed Zucchini
Zucchine Ripieni
(Italy/Sicily)
Zucchini stuffed with currants, pine nuts, and pecorino baked with mozzarella
posted: 01/04/2007

Bamya bi'l-Zayt
Okra with Olive oil
(Arab Levant/Syria)
Okra cooked in olive oil with onion, whole garlic and pomegranate molasses
posted: 12/01/2012

Batter-fried Broccoli
(Italy)
broccoli dipped in batter and deep-fried
posted: 01/02/2007




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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


My favorite [of the cookbooks reviewed] is Cucina Rapida, a delicious discovery for lovers of Italian food.  Most of the recipes can be done in 30 minutes or less, and the flavors are forthright.  I’ve cooked a lot from this book since it came out in early summer and have yet to be disappointed.  The recipe for Linguine with Shrimp, Spinach, and Lemon is bright-tasting, a memorable supper that I will make again for my family or for casual entertaining.
- Felicia Gressette, Akron Beacon Journal

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