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, 2017
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Algerian Pasta in the Style of Biskra
Shakhshukha al-Bisakra
(Pasta with Variety Meats)
Lasagna squares with brains (or sweetbreads) and chickpeas in a spicy tomato sauce of onions, chiles, harisa, caraway and cumin
posted: 01/04/2007

Algerian Potato Purée with Cheese
Batatis Mirhya
(Vegetables)
Potato puree with Gruyere cheese
posted: 03/17/2008

Batter-fried Fish
Samak Maqli
(Seafood)
Fishmonger's inexpensive fish deep-fried in batter
posted: 12/29/2006

Chickpea Soup with Cumin
Hummus bi'l-Kammun
(Soups)
Chickpea soup with harisa and cumin
posted: 01/08/2007

Couscous with Lamb
Kaskasu bi'l-Lahm
(Rice, Couscous, and Other Grains)
Algerian style couscous with lamb and vegetables
posted: 01/09/2007

Couscous with Vegetables
Kaskasu bi’l-Khudra
(Rice, Couscous, and Other Grains)
Couscous with turnips, chickpeas, zucchini, and carrots
posted: 03/01/2016

Fennel, Onion, Tomato, and Green Olive Salad
(Salads)
Salad of raw fennel, onion, tomato, and green olives in olive oil and mint
posted: 12/29/2006

Frittata of Lamb and Parsley
Maquda bi’l-Lahm
(Eggs)
Algerian-style frittata with lamb, parsley, and onions
posted: 06/02/2009

Griddled Eggplants with Caraway Marinade and Green Peppercorns
Badhinjan Misharmla
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Griddled eggplants with caraway flavored marinade and tomatoes and green peppercorns
posted: 09/01/2007

Lamb and White Bean Stew
Lubya Bayda bil-Basal wal-Tumatim
(Stews)
Spicy lamb, white bean, tomato, and onion stew
posted: 06/26/2008



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Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world’s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know.  The book is also full of fascinating history.  Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
- Paula Wolfert, author of Paula Wolfert’s World of Food, Mediterranean Cooking, The Cooking of South-West France, an


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

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