Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
April 16, 2021
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Algerian

Spicy Bread Starter Veloute
Hasu
(Soups)
Piquant Algerian Jewish soup made from bread starter (sponge or poolish)
posted: 03/31/2015

Spicy Meat and Onion Stew
Tabikha
(Stews)
Beef stew with onions, tomatoes, and coriander
posted: 01/10/2007

Greek

Fish with Spices
Peshe kon Bahar
(Seafood)
Fish braised in tomatoes and wine with turmeric, paprika, and saffron
posted: 04/24/2008

Spanish

Skirt Steak with Onions
Filete Estofar con Cebollas
(Beef)
Skirt steak sauteed with onions in olive oil
posted: 01/21/2009

Tunisian

Cheese and Potato Cigars of the Tunisian Jews
Brik bi l-Batata
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Deep-fried cheese and potato pastry roll-ups with turmeric
posted: 07/20/2009

Tunisian Jewish Sabbath Veal Stew
Tafina
(Stews)
Veal, chickpeas, and potatoes stewed with turmeric and other seasonings
posted: 01/10/2007



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This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat.  Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best.  I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host


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

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