Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
March 23, 2018
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Griddled Broccoli
Broccoli cooked on a griddle
posted: 01/18/2011

Hash of Brussels Sprouts with Bacon and Hazelnuts
Chopped Brussels sprouts with maple-cured bacon and hazelnuts for Thanksgiving
posted: 11/24/2008

Kohlrabi Chieti Style
Cavoli Rapa all Chietina
Batter-fried marinated kohlrabi slices
posted: 01/30/2012

Leeks in Egg and Lemon Sauce
Terbiyeli Zeytinyagli Pirasa
Leeks cooked in olive oil with an avgolemono sauce
posted: 04/16/2008

Lentils with Four Onions
Lentils with shallots, onion, garlic, and scallions
posted: 01/04/2007

Lentils with Lemon
'Adas bi'l-Hamid
(Arab Levant/Syria)
Lentils braised with garlic, coriander, Swiss chard, and lemon juice with pomegranate molasses
posted: 01/11/2007

Lima Beans Sweet and Sour
Fagioli di Lima all'Agrodolce
Lima beans braised in sweet and sour with tomatoes, pine nuts, currants, and basil
posted: 01/04/2007

Mashed Potatoes
The classic, and best, mashed potatoes
posted: 09/17/2007

Mashed Potatoes with Salt Pork and Swiss Chard
Puré de Patatas amb Cansalada
Skillet-fried mashed potato and Swiss chard cake in pork fat
posted: 01/17/2008

Mussels with Spinach
Moules aux Epinards
Mussels steamed in white wine and cooked with spinach and saffron
posted: 01/09/2007

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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;

Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture

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