Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 16, 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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"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times


This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat.  Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best.  I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host

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