Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
February 22, 2018
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Anatolian Eggplant and Almond Salad
Nazuktan
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Eggplant salad with yogurt, garlic, almonds, and pomegranate molasses
posted: 08/29/2011

Beet and Yogurt Salad
Pancar Salatasi
(Salads)
Red beet roots with garlic and caraway-flavored yogurt
posted: 01/12/2011

Circassian Chicken
Çerkez Tavugu
(Fowl)
Shredded chicken blended with walnuts, bread, coriander (cilantro) and garlic with walnut oil and paprika dressing
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 Bayildi (The 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

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

Lentil and Bulgur Soup
Ezo Gelin Corbasi
(Soups)
Lentil, bulgur, and mint soup
posted: 04/02/2016

Menemen (Eggs with Green Chiles and Tomatoes)
Menemen
(Eggs)
Eggs with fresh green hot and mild chiles, tomatoes, and white cheese
posted: 01/31/2008

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



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If there is a cookbook of the year, this [Mediterranean Feast] is it.  A remarkably ambitious work....The subject is vast, the scope of time daunting, but Wright comes across as a cheerful, dedicated scholar who was sorry when he had to stop.  Recipes are written to be accessible to contemporary cooks.
- William Rice, Chicago Tribune


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

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