Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
September 2, 2010
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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
Shawandar bi’l-Laban
(Vegetables)
Cooked sliced red beets with rich yogurt
posted: 09/16/2008

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

Swiss Chard with Black-Eyed Peas
Silq bi'l-Lubya
(Vegetables)
Swiss chard and black-eyed peas cooked with onion, garlic, cumin, and cilantro
posted: 10/03/2007

Palestine

Musakhkhan
Musakhkhan
(Fowl)
Chicken seasoned with sumac and onions wrapped in thin flatbread and baked
posted: 01/11/2007

Stuffed Grape Leaves in Olive Oil
Waraq Inab bi'l-Zayt
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Grape leaves stuffed with rice
posted: 11/13/2007

Upside-Down Rice and Eggplant Casserole
Maqluba
(Lamb)
Seasoned lamb, rice, and eggplant casserole, baked and turned upside-down
posted: 01/11/2007

Syria

Grilled Ground Lamb and Cherries on Skewers
Kafta bi'l-Karaz
(Lamb-Grilled)
Grilled skewered ground lamb kaftas with cherries
posted: 01/11/2007

Lentils with Lemon
'Adas bi'l-Hamid
(Vegetables)
Lentils braised with garlic, coriander, Swiss chard, and lemon juice
posted: 01/11/2007



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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


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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