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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Bavette with Tuna
(Italy)
Bavette (fettuccine) with tuna and parsley
posted: 12/18/2006

Bucatini with Egg and Anchovy Sauce
(Italy)
Bucatini (perciatelli) with melted anchovies and chopped egg and parsley
posted: 12/17/2006

Capellini with Cod Cheeks and Olives
(Italy)
capellini with cod cheeks, green and black olives, anchovies, and capers
posted: 12/18/2006

Farfalle with Raw Sauce
(Italy)
Farfalle with tuna, tomatoes, and basil
posted: 12/18/2006

Fettuccine with Anchovy Butter
(Italy)
Fettuccine with anchovy butter
posted: 12/16/2006

Fettuccine with Fish
Fettuccine col Pesce
(Italy/Tuscany)
Fettuccine with fish, tomatoes, and onions
posted: 01/10/2007

Fettuccine with Fried Fish in Anchovy Sauce
(Italy)
Fettuccine with breaded fried dish in a sauce of anchovies, garlic, lemon zest, and basil
posted: 12/18/2006

Fettuccine with Fried Swordfish, Lemon Zest, and Parsley
(Italy)
Fettuccine with breaded swordfish pieces fried in olive oil with lemon zest, mint, parsley, and anchovies
posted: 12/18/2006

Fettuccine with Raw Sauce
Fettuccine con Salsa Cruda
(Italy)
Fettuccine tossed with a raw sauce of tomatoes, olives, capers, anchovies, garlic, mint, and lemon juice,
posted: 12/17/2006

Fettuccine with Striped Bass and Tomato
(Italy)
Fettuccine with striped bass, tomato, and wine
posted: 12/17/2006




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Clifford Wright has put together 300 mouthwatering recipes [in Real Stew] that I want to try in the next week!  This is exactly what I feel like eating right now.
- David Rosengarten, host of TV Food Network’s In Food Today and author of Taste: One Palate’s Journey Through the Wo


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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