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 2, 2010
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Circassian Chicken
Çerkez Tavugu
(Fowl)
Shredded chicken creamed with walnuts and walnut oil
posted: 09/01/2007

Green Beans in Olive Oil
Zeytinyagli Taze Fasulye
(Vegetables)
Green beans cooked in olive oil with onions and tomatoes
posted: 01/11/2007

Grilled Mackerel Kebabs
Uskumru Baligi Kebabi
(Seafood-Grilled)
Grilled skewered blue mackerel steaks marinated in wild fennel leaves and parsley
posted: 08/06/2009

Imam Fainted
Imam Bayildi
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Famous Turkish meze of fried eggplant stuffed with tomatoes, onion, parsley, and dill
posted: 01/11/2007

Lamb Stew with Bell Peppers
Tas Kebabi
(Stews)
Lamb stewed with bell peppers, onions, and tomato paste with spices
posted: 01/11/2007

Leeks in Egg and Lemon Sauce
Terbiyeli Zeytinyagli Pirasa
(Vegetables)
Leeks cooked in olive oil with an avgolemono sauce
posted: 04/16/2008

Menemen (Green Chiles and Tomatoes with Eggs)
Menemen
(Eggs)
Fresh green hot and mild chiles cooked with tomatoes and scrambled eggs and cheese
posted: 01/31/2008

Ottoman Palace Soup
Saray Çorbasi
(Soups)
Enriched mushroom soup from the Ottoman sultans
posted: 07/27/2010

Pilaf in Pastry
Yufkali Pilavi
(Rice, Couscous, and Other Grains)
Rice pilaf with carrots, peas, dill, currants, and spices wrapped in phyllo pastry
posted: 01/11/2007

Runner Beans in Olive Oil with Tomatoes and Pomegranate
Zeytinyagli Taze Fasulye
(Vegetables)
Runner beans (wide green beans) cooked in abundant olive oil with tomatoes and pomegranate molasses
posted: 08/28/2008



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Mediterranean Vegetables is a great reference book that will be invaluable to any chef’s library.  I am especially glad to have it in mine.
- Jean-Georges Vongerichten, chef and co-author of Simple to Spectacular


“Real Stew” is a cookbook that doesn’t put on airs.  “Real Stew” is what it is–an authentic, exhaustive look at 300 recipes for stews, braises, ragouts, goulashes, chowders and the like.
- Larry Bingham, Baltimore Sun

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