Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
February 25, 2018
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Braised Fennel and Young Artichokes
Finocchi e "Castraùre" de Carciofini in Tegame
(Italy/Veneto)
Fennel and artichokes braised in olive oil with salami
posted: 01/10/2007

Brandade
Brandade de Morue
(France/Languedoc)
Whipped salt cod, olive oil, and milk
posted: 03/14/2008

Brandade of White Beans
Brandade de Haricots Blancs
(France/Provence)
The bean cousin of brandade de morue, whipped with milk, olive oil, and lemon juice
posted: 01/12/2009

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

Broccoli Crêpes
Prokulica Palacinka
(Balkans/Croatia)
Thin pancakes of broccoli and sour cream
posted: 01/09/2007

Broiled Tomatoes with Fontina Cheese
(Italy)
Broiled halved plum tomatoes with seasoning and fontina cheese
posted: 01/03/2007

Caponata
Caponata
(Italy/Sicily)
Sicilian antipasto relish of fried eggplants, tomatoes, celery, onion, and olives
posted: 01/10/2007

Cauliflower with Cilantro
Qarnabit bi'l-Kuzbara
(Arab Levant/Lebanon)
Fried cauliflower florets in olive oil with fresh cilantro and lemon juice
posted: 04/01/2014

Cheese and Potato Cigars of the Tunisian Jews
Brik bi l-Batata
(Jewish Mediterranean/Tunisian)
Deep-fried cheese and potato pastry roll-ups with turmeric
posted: 07/20/2009

Chickpeas with Preserved Lemon
Hummus bi’l-Hamad Muraqqad
(Morocco)
Chickpeas with preserved lemons seasoned with garlic, saffron and other spices
posted: 09/06/2010



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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


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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