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 21, 2018
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Cheesy phyllo pie
posted: 07/02/2012

Leek Tart
Tarte de Poireaux
Tart of sauteed leeks and cream
posted: 01/04/2016

Onion Pie
Torta di Cipolle
Onion pie with creme fraiche from Liguria
posted: 06/05/2013

Pilaf in Pastry
Yufkali Pilavi
Rice pilaf with carrots, peas, dill, currants, and spices wrapped in tin yufka or phyllo pastry
posted: 01/11/2007

Prassopitta- Leek Pie
Leek pie in phyllo pastry
posted: 01/01/2013

Quiche of Bacon, Gruyère Cheese, and Pine Nuts
Quiche aux Pignons
Quiche of bacon,Gruyère cheese, and pine nuts in puff pastry
posted: 09/03/2013

Spanakopita - Spinach Pie
Spinach and cheese phyllo pastry pie
posted: 01/10/2007

Tyropitakia - Cheese Pie
Cheese pie made with phyllo pastry
posted: 01/03/2008

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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;

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