Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 11, 2017
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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

Griddled Potato Crispelle with Salmon Caviar and Mascarpone
(Italy)
Italian crêpes stuffed with salmon caviar and mascarpone
posted: 12/11/2006

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

Imam Bayildi (The Imam Fainted)
Imam Bayildi
(Turkey)
Famous Turkish meze of fried eggplant stuffed with tomatoes, onion, parsley, and dill
posted: 01/11/2007



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Cucina Paradiso is a cookbook, not some dry, dull gastronomic text.  The recipes are seductively written, and powerfully appealing.  And Wright’s refreshing lack of arrogance...is a rarity among food writers today.
- Robin Mather, The Detroit News


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

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