Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
February 20, 2018
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Lamb and White Bean Stew
Lubya Bayda bil-Basal wal-Tumatim
(Algeria)
Spicy lamb, white bean, tomato, and onion stew
posted: 06/26/2008

Legume and Mallow Stew
Al-buqul
(Algeria)
Stew of mallow, fava, chickpeas, white beans with chile and cilantro
posted: 04/05/2010

Legume, Bean, and Vegetable Stew
Maraqat al-Khudra
(Tunisia)
Spicy ragout of peas, chickpeas, fava beans, turnips, spinach, and artichokes
posted: 01/25/2009

Lentil Stew
Olla amb Llentilles
(Spain/Catalonia)
Savory stew of lentils, Swiss chard, potatoes, and saffron
posted: 03/23/2007

Moroccan Fish Stew
Tajin bi'l-Hut
(Morocco)
Dry stew (étouffée)of fish, potatoes, tomatoes, and green bell peppers
posted: 01/10/2007

Murcian Cauldron
Caldero Murciano
(Spain/Murcia)
Thick fish and rice stew with garlic, potatoes, and saffron
posted: 01/11/2007

Oxtail Stew in the Style of the Camargue
Taureau Sauvage à la Gardiane
(France/Provence)
Oxtail stewed in red wine with potatoes, orange zest, and black olives
posted: 01/09/2007

Ragoût of Potatoes and Swiss Chard
Maraqat Batata
(Tunisia)
Ragout of spicy potatoes and Swiss chard cooked in a tagine
posted: 05/01/2014

Sausage and Pepper Stew
(Italy)
Italian sausage, onion, red and green bell pepper, pancetta stewed in a Chianti and tomato ragout
posted: 12/29/2006

Sicilian-style Seafood Stew in Delicious Sauce
(Italy)
Seafood stew with lobster, crab, shrimp, scallops, and swordfish in tomato sauce
posted: 12/29/2006



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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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