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 27, 2017
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Baharat-A Tunisian Spice Mix
Baharat
(Basic Recipes and Sauces)
Cinnamon, rose petals, and pepper spice mix used in Tunisian cooking
posted: 03/01/2011

Brik - Egg-stuffed Fried Turnover
Brik bi'l-Adam
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Thin pastry wrappers stuffed with egg, onions, and parsley, and deep-fried
posted: 06/24/2008

Couscous with Andouillette Sausage
Kusksi biíl-'Asban
(Rice, Couscous, and Other Grains)
Couscous with homemade lamb variety sausage, potatoes, turnips, chickpeas and carrots
posted: 10/25/2015

Couscous with Fennel
Kisskiss bi'l-Bisbas
(Rice, Couscous, and Other Grains)
Couscous with fennel, potatoes, chiles and spices
posted: 01/11/2007

Fennel Salad
Salatat al-Bisbas
(Salads)
Fennel salad with spicy vinaigrette garnished with hard-boiled eggs and olives
posted: 04/14/2009

Green Wheat, Chickpea, and Marrow Soup
Shurbat Farik bi'l-Mukh
(Soups)
Soup of roasted immature hard wheat and bone marrow with chickpeas and spices
posted: 11/06/2007

Harisa
Harisa
(Basic Recipes and Sauces)
Chile paste for Algerian and Tunisian recipes
posted: 01/08/2007

Hrus
Hrus
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Spiced chile relish
posted: 10/01/2009

Lablabi -Chickpea Breakfast Stew
Lablabi
(Stews)
Stewed chickpeas seasoned with garlic, harisa, cumin and garnishes of your choice
posted: 12/18/2008

Legume, Bean, and Vegetable Stew
Maraqat al-Khudra
(Stews)
Spicy ragout of peas, chickpeas, fava beans, turnips, spinach, and artichokes
posted: 01/25/2009



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This well-researched book [Mediterranean Vegetables] on vegetables is full of wonderful recipes from the cuisines of the world and is a great reference work.
- Jacques Pépin, host of Jacques Pépinís Kitchen: Encore with Claudine and co-author of Julia and Jacques Co


Mediterranean Vegetables is a great reference book that will be invaluable to any chefís library.  I am especially glad to have it in mine.
- Jean-Georges Vongerichten, chef and co-author of Simple to Spectacular

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