Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
April 29, 2017
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Bastila: A Grand Moroccan Pigeon Pie
Bastila
(Fowl)
Spiced pigeon or other birds with eggs, almonds, and saffron, wrapped in phyllo-like pastry as a pie
posted: 01/10/2007

Beets with Orange Blossom Water and Moroccan Spices
(Salads)
Boiled beets with orange blossom water, scallions, paprika, cinnamon, and cumin
posted: 12/11/2008

Chickpeas with Preserved Lemon
Hummus bi’l-Hamad Muraqqad
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Chickpeas with preserved lemons seasoned with garlic, saffron and other spices
posted: 09/06/2010

Couscous with Chicken, Chickpeas, and Caramelized Onions
Siksu bi'l-Dajaj wa'l-Hummus
(Rice, Couscous, and Other Grains)
Couscous with tender chicken, chickpeas, caramelized onions, almonds and spices
posted: 12/06/2007

Fava Bean Purée in the Moroccan Style
Rafissa al-Ful
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Pureed fava beans with cumin, paprika, and olive oil
posted: 05/31/2012

Lamb and Golden Raisin Stew
Qamama
(Stews)
Dry-stewed lamb with golden raisins and Moroccan spices
posted: 10/03/2008

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

Moroccan Tomato Salad
Salatat Mishwiyya
(Salads)
Mixed spiced salad of tomatoes and chiles
posted: 04/16/2008

Preserved Lemons
(Basic Recipes and Sauces)
Lemons preserved in salt and lemon juice for Moroccan dishes
posted: 01/10/2007

Ras al-Hanut (Ras El Hanout)
Ras al-Hanut (Ras El Hanout)
(Basic Recipes and Sauces)
Mixed spices for Moroccan recipes
posted: 01/10/2007



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Clifford Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking.  The recipes [in Little Foods of the Mediterranean] are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
- John Mariani, author of The Italian-American Cookbook and The Dicitonary of Italian Food and Drink


Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world’s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know.  The book is also full of fascinating history.  Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
- Paula Wolfert, author of Paula Wolfert’s World of Food, Mediterranean Cooking, The Cooking of South-West France, an

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