Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
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March 11, 2010
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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

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

Lamb and Sultana 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 Mixed Salad
Salatat Mishwiyya
(Salads)
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 - Moroccan Spice Mix
Ras al-Hanut
(Basic Recipes and Sauces)
Mixed spices for Moroccan recipes
posted: 01/10/2007

Sharmula - Moroccan Fish Marinade
Sharmula
(Basic Recipes and Sauces)
Marinade of onion, coriander, parsley, garlic, olive oil and other ingredients
posted: 01/10/2007

Spicy Carrot Salad
Salatat al-Jazar
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Thin cooked carrots with spices served at room temperature
posted: 01/10/2007



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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


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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