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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Pilaf in Pastry
Yufkali Pilavi
Rice pilaf with carrots, peas, dill, currants, and spices wrapped in tin yufka or phyllo pastry
posted: 01/11/2007

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

Spicy Grilled Ground Veal and Lamb Patties
Adana Köfte
Grilled patties of spiced ground veal and lamb
posted: 01/11/2007

Spicy Yogurt Dip
Acili Esme
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Garlicky yogurt dip with cayenne pepper and dill
posted: 04/01/2013

Spinach with rice, onion, and corainder seed
posted: 01/11/2007

Stuffed Eggplant in Olive Oil
Zeytinagli Patlican Dolmasi
Braised eggplant stuffed with rice, pine nuts, and currants with fresh herbs
posted: 12/26/2007

Stuffed Zucchini
Etli Kabak Dolmasi
Zucchini stuffed with rice, ground lamb, and dill garnished with garlic yogurt
posted: 01/02/2014

Sultan's Delight (Eggplant Puree with Cheese)
Hünkar Begendi
Pureed eggplant with kashkaval cheese and lemon
posted: 01/11/2007

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

Turkish Summer Vegetable Stew
Guvec Yaz
Vegetable stew of zucchini, peppers, peas, spinach, potatoes, cucumbers, and onions
posted: 09/30/2014

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[Mediterranean Feast] The Saveur 100.  Voted Most Delicious History Book You Can Cook From.  “Food-in-context has never been more thoroughly (and more cookably) presented."
- Saveur magazine

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;

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