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 8, 2012
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Fried Stuffed Olives from Venice
Olive Farcite
(Italy/Veneto)
Large olives stuffed with meat, breaded and deep-fried
posted: 04/03/2008

Fritedda
Frittedda
(Italy/Sicily)
Fava beans, peas, scallions, mint, and artichokes dressed with vinegar
posted: 01/10/2007

Ful Mudammas
Ful Mudammas
(Egypt)
stewed dried fava beans
posted: 01/09/2007

Grand Neapolitan Mixed Fry
Frienno e Magnanno
(Italy/Campania-Naples)
Deep-fried potato and ricotta cheese croquettes, squid, and small fish platter
posted: 01/10/2007

Griddled Eggplants with Caraway Marinade and Green Peppercorns
Badhinjan Misharmla
(Algeria)
Griddled eggplants with caraway flavored marinade and tomatoes and green peppercorns
posted: 09/01/2007

Grilled Octopus
Oktapodi sta Karvouna
(Greece)
Marinated grilled octopus
posted: 05/20/2008

Grilled Pork Kebabs from Andalusia
Pinchon Moruno
(Spain/Andalusia)
Grilled spiced pork kebabs
posted: 03/27/2008

Ham Fritters in the Andalusian Style
Buñuelitos de Jamón
(Spain/Andalusia)
Beer-batter fried ham fritters
posted: 01/11/2007

Hrus
Hrus
(Tunisia)
Spiced chile relish
posted: 10/01/2009

Hummus
Hummus bi'l-Tahina
(Arab Levant)
The classic hummus recipe, chickpea puree with tahini.
posted: 01/09/2007



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[Mediterranean Feast] The Saveur 100.  Voted Most Delicious History Book You Can Cook From.  “Food-in-context has never been more thoroughly (and more cookably) presented."
- Saveur magazine


Clifford Wright is a versatile fellow. He won the James Beard Foundation’s top cookbook award a couple of years ago for his historical opus, “A Mediterranean Feast.” But he also wrote one of my favorite quick cookbooks, “Cucina Rapida.”  In his newest book [Real Stew], Wright calls upon his scholarly credentials and his practical side to produce a collection of classic stews from around the world. The introductory notes for each of the 300 stews reflect Wright’s knowledge of history and world cuisines. But the recipes themselves — from Nantucket Scallop Stew to French Cassoulet to Kenyan Chicken and Coconut Stew — are straightforward and appealing.
- Margaret King, San Diego Union-Tribune

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