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 6, 2022
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Lasagna with Rabbit Liver
(Italy)
Lasagna tossed with chopped sauteed rabbit liver with thyme
posted: 12/19/2006

Lasagna with Snails and Ricotta
(Italy)
Lasagna with snails cooked with garlic and parsley and finished with a ricotta sauce
posted: 12/19/2006

Pappardelle with Rabbit Sauce
(Italy)
pappardelle with reduced rabbit broth, wine, and parmigiano cheese
posted: 12/19/2006

Thick Spaghetti with Rabbit Ragoût
Maccheroni al Torchio con Ragù di Coniglio
(Italy/Emilia-Romagna)
Thick spaghetti cooked with a ragout of rabbit and tomatoes
posted: 01/30/2008



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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


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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