Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
August 16, 2017
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Baked Capellini au Gratin
(Italy)
Baked capellini with cream au gratin
posted: 12/27/2006

Baked Capellini with Sausages and Vegetable Sauce
(Italy)
Baked capellini tossed with pureed vegetable sauce and baked Italian sausages
posted: 12/27/2006

Baked Ditali and Mortadella with Mozzarella
(Italy)
Baked ditali (short macaroni)with mortadella, mozzarella, and ricotta cheese
posted: 12/27/2006

Baked Lasagnette with Shrimp, Swiss Chard, and Ricotta
(Italy)
Baked lasagnette with shrimp, Swiss chard, and ricotta
posted: 12/27/2006

Baked Linguine with White Eggplant
(Italy)
Baked linguine in a sauce of deep-fried white eggplant, green and black olives, tomatoes, anchovies, and a little chile with mozzarella and young pecorino cheese
posted: 12/27/2006

Baked Macaroni with Lamb Sauce
(Italy)
Baked macaroni with ground lamb and tomato sauce flavored with rosemary and ricotta and mozzarella cheese
posted: 12/27/2006

Baked Macaroni, Eggplant, and Broccoli
(Italy)
Baked macaroni with skirt steak strips, deep-fried eggplant, and broccoli with a bread crumb, parmigiano, and pecorino cheese au gratin topping
posted: 12/27/2006

Baked Rigatoni with Meatballs and Meat Sauce
(Italy)
Baked rigatoni with meatballs in a ground beef, Italian sausage, and chopped pork sirloin tomato ragout with wine and sauteed zucchini slices
posted: 12/27/2006

Baked Rigatoni with Pork Ragout
(USA/Italian-American)
Baked rigatoni with whole pork shoulder braised in tomato sauce, meat shredded and mixed with Italian sausage topped with parmigiano and Bechamel sauce
posted: 12/27/2006

Baked Rigatoni with Sausages
(USA/Italian-American)
Baked rigatoni with Italian sausages in tomato sauce with a Bechamel sauce coating
posted: 12/27/2006



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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


If there is a cookbook of the year, this [Mediterranean Feast] is it.  A remarkably ambitious work....The subject is vast, the scope of time daunting, but Wright comes across as a cheerful, dedicated scholar who was sorry when he had to stop.  Recipes are written to be accessible to contemporary cooks.
- William Rice, Chicago Tribune

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