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 23, 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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If you believe that vegetables are the keystone to a sound diet, and if you believe, as more than a few influential cooks do, that many vegetables are best-- and best prepared— in countries that surround the Mediterranean Sea, this [book Mediterranean Vegetables] may prove to be the best of all possible books.  This is a lively reference book that contains a generous number of workable recipes.  Here’s a book that’s likely to make the commute from bedside table to kitchen and back frequently.  Voted Top 10 Cookbooks of 2001 
- William Rice, Chicago Tribune


There are so many interesting flavors and combinations here [in Mediterranean Vegetables].  Having had the honor of eating some of these dishes cooked by Cliff’s own hand, I know how good they really are.  I can’t wait to cook them myself.
- Deborah Madison, author of Vegetarian Cooking for Everyone and The Greens Cookbook

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