Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 21, 2018
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Tapenade
Tapenade
(France/Provence)
A spread of mashed black olives, capers, anchovies, and olive oil
posted: 01/09/2007

Tomato Stuffed with Prosciutto, Figs, and Mint
(Italy)
Summer antipasto of small tomatoes stuffed with fresh figs wrapped in prosciutto sprinkled with fresh mint
posted: 12/11/2006

Tzatziki
Tzatziki
(Greece)
Yogurt, cucumber, and garlic dip
posted: 10/16/2009

White Bean and Red Onion Salad from Anatolia
Fasulye Piyasi
(Turkey)
Salad of white beans, red onion, chile, and parsley served at room temperature
posted: 10/13/2008



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I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries.  In his monumental work [Mediterranean Feast], Clifford Wright has made a huge contribution.  An astonishing accomplishment.
- Paula Wolfert, author of The Cooking of the Eastern Mediterranean


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

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