Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
April 16, 2021
Bookmark and Share



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



Be notified of updates and events:
 


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


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

(View all)