Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
July 9, 2020
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Grilled Ground Lamb and Cherries on Skewers
Kafta bi'l-Karaz
(Arab Levant/Syria)
Grilled skewered ground lamb kaftas with cherries
posted: 01/11/2007

Grilled Lamb Rib Chops
Scottadito
(Italy/Lazio)
Grilled lamb rib chops
posted: 12/14/2006

Kafta - Grilled Ground Lamb
Kafta Mishwiyya
(Arab Levant/Lebanon)
Spiced ground lamb grilled on a skewer with bread and condiments
posted: 06/25/2014

Lamb Chops on the Grill
Bracioline d'Agnello alla Brace
(Italy/Campania)
Grilled lamb shoulder shops marinated in wine and herbs
posted: 12/14/2006

Shish Kebab
Lahm Mishwy
(Arab Levant)
Grilled skewers of lamb
posted: 01/09/2007

Spit-roasted Leg of Lamb, Aretina-style
Arrosto d'Agnello all'Aretina
(Italy/Tuscany)
Spit-roasted boneless leg of lamb marinate in olive oil, wine, vinegar, lemon juice, and oregano
posted: 12/14/2006

Spit-roasted Whole Leg of Lamb
Agnello allo Spiedo
(Italy/Calabria)
Spit-roasted whole leg of lamb on the bone
posted: 12/14/2006



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This well-researched book [Mediterranean Vegetables] on vegetables is full of wonderful recipes from the cuisines of the world and is a great reference work.
- Jacques Pépin, host of Jacques Pépin's Kitchen: Encore with Claudine and co-author of Julia and Jacques Co


Clifford Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking.  The recipes [in Little Foods of the Mediterranean] are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
- John Mariani, author of The Italian-American Cookbook and The Dicitonary of Italian Food and Drink

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