Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
September 8, 2010
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Pastitsio
Pastitsio
(Pasta-Baked)
Greek-style baked macaroni
posted: 03/20/2008

Skordalia - Garlic Sauce
Skordalia
(Basic Recipes and Sauces)
Blended sauce of potatoes, garlic, bread, and olive oil
posted: 01/10/2007

Spanakopita - Spinach Pie
Spanakopita
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Spinach and cheese phyllo pastry pie
posted: 01/10/2007

Tomato and Cucumber Salad with Feta Cheese
Angourodomatosalata me Feta
(Salads)
Tomato, cucumber, olive salad with feta cheese and vinaigrette
posted: 01/10/2007

Tyropitakia - Cheese Pie
Tyropitakia
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Cheese pie made with phyllo pastry
posted: 01/03/2008

Tzatziki
Tzatziki
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Yogurt, cucumber, and garlic dip
posted: 10/16/2009



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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


This book [Mediterranean Feast] is an impressive original study of the cradle of food civilization and marks an important achievement in the field of culinary history.
- James Beard Foundation Book Awards Committee, May 2000

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