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 26, 2019
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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 biíl-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 biíl-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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My favorite [of the cookbooks reviewed] is Cucina Rapida, a delicious discovery for lovers of Italian food.  Most of the recipes can be done in 30 minutes or less, and the flavors are forthright.  Iíve cooked a lot from this book since it came out in early summer and have yet to be disappointed.  The recipe for Linguine with Shrimp, Spinach, and Lemon is bright-tasting, a memorable supper that I will make again for my family or for casual entertaining.
- Felicia Gressette, Akron Beacon Journal


I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries.  In his monumental work [Mediterranean Feast], Clifford Wright has made a huge contribution.  An astonishing accomplishment.
- Paula Wolfert, author of The Cooking of the Eastern Mediterranean

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