Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 23, 2017
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Rigatoni with Pork, Chanterelles, and Walnuts
(Italy)
Rigatoni with boneless pork chop strips, chanterelles mushrooms and walnuts in a light cream sauce
posted: 12/20/2006

Sea Shell Pasta with Pork and Peppers
(Italy)
Sea shell pasta with sauteed boneless pork spareribs and red and yellow bell peppers and a sauce of salami, shallot, tomatoes in red wine
posted: 12/20/2006

Spaghetti with Cooked and Cured Ham
(Italy)
Spaghetti with ham, prosciutto, and zucchini
posted: 12/21/2006

Spaghetti with Spinach and Bacon with Pink Mascarpone Sauce
(Italy)
Spaghetti with spinach and bacon in a mascarpone sauce with tomato and wine
posted: 12/21/2006

Spinach Fettuccine with Pancetta
Fettuccine Verde con Pancetta
(Italy)
Spinach fettuccine with pancetta, garlic, and pecorino cheese
posted: 12/26/2006

Spinach Spaghetti with Seared Pork, Onion, and Spinach
(Italy)
Green spinach spaghetti with seared pork and seared onions and spinach in tomato sauce
posted: 12/20/2006

Tagliatelle with Roast Pork Shoulder and Fava Beans
(Italy)
Tagliatelle with leftover roasted pork shoulder and fresh fava beans and basil
posted: 12/20/2006

Whole Wheat Spaghetti with Cabbage, Bacon, Juniper Berries and Fontina Cheese
(Italy)
Whole wheat spaghetti with cabbage, pancetta, bacon, fontina cheese, caraway and juniper berries
posted: 12/21/2006

Whole Wheat Spaghetti with Pork Tenderloin, Walnuts, and Olives
(Italy)
Whole wheat spaghetti with sauteed pork tenderloin with pancetta and mint and walnuts and black olives in wine
posted: 12/21/2006



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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


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

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