Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
May 28, 2016
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Legume and Mallow Stew
Al-buqul
(Stews)
Stew of mallow, fava, chickpeas, white beans with chile and cilantro
posted: 04/05/2010

Red Bells Peppers Preserved in Olive Oil
Filfil Akhdar Musabbar bi'l-Zayt
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Roasted red bell peppers with olive oil and vinegar
posted: 09/01/2007

Shakhshukha
Shakhshukha
(Vegetables)
An Algerian ratatouille-like dish of vegetables with eggs
posted: 01/09/2007

Stuffed Squid - Algerian
Kalmar Asban
(Seafood)
Algerian-style squid stuffed with rice and spices
posted: 03/17/2008



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Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture


If you believe that vegetables are the keystone to a sound diet, and if you believe, as more than a few influential cooks do, that many vegetables are best-- and best prepared— in countries that surround the Mediterranean Sea, this [book Mediterranean Vegetables] may prove to be the best of all possible books.  This is a lively reference book that contains a generous number of workable recipes.  Here’s a book that’s likely to make the commute from bedside table to kitchen and back frequently.  Voted Top 10 Cookbooks of 2001 
- William Rice, Chicago Tribune

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