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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Sharmula - Moroccan Relish for Fish
(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

Spicy Fish and Herb Turnovers
Briwat al-Hut
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Deep-fried turnovers stuffed with spiced fish
posted: 03/02/2009

Steamed Moroccan Chicken
Dajaj Mufawwar
Spiced whole chicken steamed with potatoes, green beans,carrots, and bell peppers
posted: 07/01/2015

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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

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

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