Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 28, 2017
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Jordan

Mansaf
Mansaf
(Rice, Couscous, and Other Grains)
Bedouin lamb and rice feast platter
posted: 03/20/2008

Lebanon

Baba Ghannouj
Baba Ghannuj
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Eggplant and tahini puree
posted: 10/04/2007

Beets with Yogurt
Shamandar bi’l-Laban
(Vegetables)
Cooked sliced red beets with rich yogurt
posted: 09/16/2008

Cauliflower with Cilantro
Qarnabit bi'l-Kuzbara
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Fried cauliflower florets in olive oil with fresh cilantro and lemon juice
posted: 04/01/2014

Fatayr - Spinach Pie Triangles
Fatayr bi’l-Sabanikh
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Small spinach-stuffed Arab-style individual pizzas
posted: 07/28/2011

Fattoush
Fattush
(Salads)
Salad of mixed greens and fried flat bread pieces
posted: 10/21/2008

Fried Eggplant with Yogurt
Badhinjan Maqli ma Laban
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Deep-fried eggplant with garlic yogurt sauce, a hot and cool meze
posted: 08/05/2013

Kafta - Grilled Ground Lamb
Kafta Mishwiyya
(Lamb-Grilled)
Spiced ground lamb grilled on a skewer with bread and condiments
posted: 06/25/2014

Makdus al-Badhinjan
Walnut-stuffed Preserved Baby Eggplants
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Baby eggplant stuffed with walnuts and preserved with olive oil and chiles
posted: 11/30/2011

Peaches in Rose Water Syrup
(Desserts)
Tossed peaches, sugar, and rose water with whipped cream and crushed pistachios
posted: 12/13/2006



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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


"The  recipes in  Grill Italian are  traditional, informative, and most important, delicious.  Cliff Wright brings together the best of  Italy's flavors  and easy techniques."
- Bobby Flay, chef and co-owner of Mesa Grill and Bolo

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