Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
May 25, 2018
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Patatas Brava
Patatas Brava
(Spain/Catalonia)
A tapa of potatoes stuffed with allioli and spiced tomato sauce
posted: 01/03/2011

Provencal Celeriac Remoulade
Remoulade de Celeri-rave
(France/Provence)
Slaw of celery root with herbs
posted: 04/17/2009

Pumpkin Purée with Sesame Seed Paste
Qara bi'l-Tahina
(Arab Levant)
The pumpkin version of hummus
posted: 10/22/2007

Red Bells Peppers Preserved in Olive Oil
Filfil Akhdar Musabbar bi'l-Zayt
(Algeria)
Roasted red bell peppers with olive oil and vinegar
posted: 09/01/2007

Ricotta and Hazelnut Fritters
(Italy)
fritters of mashed potatoes or flour with ricotta and hazelnut
posted: 12/11/2006

Ricotta Fritters
Frittelle di Ricotta
(Italy/Emilia-Romagna)
Deep-fried ricotta cheese fritters
posted: 01/10/2007

Ricotta Salata and Black Olives
(Italy)
A simple antipasto of ricotta salata and black olives drizzled with olive oil
posted: 12/11/2006

Roasted Green and Red Bell Peppers with Toscano Salami
(Italy)
Seasoned roasted bell peppers as a room temperature antipasto
posted: 12/11/2006

Roasted Red and Yellow Bell Peppers with Shaved Celery Heart
(Italy)
Grilled red and yellow bell peppers for a summer grill
posted: 12/11/2006

Roasted Red Bell Pepper with Mozzarella and Prosciutto
(Italy)
Quick antipasto for the summertime of roasted red bell pepper wrapped with fresh mozzarella and prosciutto
posted: 12/11/2006



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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


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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