Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
February 22, 2017
Bookmark and Share



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



Be notified of updates and events:
 


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


Here’s a bookshelf worth of volumes..that celebrate the region’s diverse cooking traditions ....  No book accomplishes that more impressively than Clifford Wright’s magnum opus “A Mediterranean Feast."
- Malachy Duffy, Bon Appetit

(View all)