Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
January 18, 2018
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Roasted Red, Yellow, Green Bell Peppers in Olive Oil, Oregano, Anchovies
(Italy)
roasted bell peppers seasoned with oregano for antipasto
posted: 12/11/2006

Saganaki
Saganaki
(Greece)
Fried cheese in a pan
posted: 12/01/2010

Sesame Fried Oysters
(Arab Levant)
Deep-fried oysters coated with sesame seed-flavored breadcrumbs
posted: 12/11/2006

Snail Fritters
Beignets d'Escargot
(France/Languedoc)
Fried snail fritters
posted: 08/02/2016

Spicy Carrot Salad
Salatat al-Jazar
(Morocco)
Thin cooked carrots with spices served at room temperature
posted: 01/10/2007

Spicy Fish and Herb Turnovers
Briwat al-Hut
(Morocco)
Deep-fried turnovers stuffed with spiced fish
posted: 03/02/2009

Spicy Yogurt Dip
Acili Esme
(Turkey)
Garlicky yogurt dip with cayenne pepper and dill
posted: 04/01/2013

Steamed Mussels for Ten
(Italy/Apulia)
Steamed mussels with garlic, olive oil, and parsley
posted: 12/11/2006

Stuffed Grape Leaves in Olive Oil
Waraq Inab bi'l-Zayt
(Arab Levant/Palestine)
Grape leaves stuffed with rice
posted: 11/13/2007

Tabbouleh (Tabouly, Taboule, Tabouli)
Tabbula
(Arab Levant)
The famous Arab parsley and mint salad with bulgur
posted: 10/23/2007



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This book [Mediterranean Feast] is an impressive original study of the cradle of food civilization and marks an important achievement in the field of culinary history.
- James Beard Foundation Book Awards Committee, May 2000


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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