Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
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March 15, 2010
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Fried Tortellini
(Italy)
Fresh tortellini fried in olive oil and tossed with parmigiano
posted: 12/28/2006

Ravioli with Cheese in Lobster Cream Sauce
(Italy)
Homemade ravioli stuffed with homemade ricotta cheese with a lobster, tomato, shallot, basil, white wine cream sauce
posted: 12/28/2006

Ravioli with Grilled Vegetable Sauce
(Italy)
Ravioli with a sauce of pureed tomatoes and grilled red onion, red and yellow bell pepper, green chile, eggplant, and portobello mushrooms
posted: 12/28/2006

Ravioli with Morel and Zucchini Sauce
(Italy)
Ravioli with morel mushrooms and zucchini in a demi-glace with burgundy and cream
posted: 12/28/2006

Ravioli with Porcini Mushrooms
(Italy)
Ravioli with porcini mushrooms, parsley, garlic, butter, and olive oil
posted: 12/28/2006

Tortellini with Broccoliflower
(Italy)
Tortellini with broccoliflower, garlic, and parsley
posted: 12/28/2006

Tortellini with Filet Mignon in Creamy Cheese Sauce
(Italy)
Tortellini with sliced filet mignon in a gruyère and parmigiano cream sauce
posted: 12/28/2006

Tortellini with Kid Sauce
(Italy)
Tortellini with braised kid and onion in tomato sauce
posted: 12/28/2006

Tortellini with Sausage
(Italy)
Tortellini with sliced Italian sausage, parsley, and parmigiano
posted: 12/28/2006

Tortelloni with Three Cheeses
(Italy)
Tortelloni with gorgonzola, mascarpone, and taleggio cheese
posted: 12/28/2006



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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


I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries.  In his monumental work [Mediterranean Feast], Clifford Wright has made a huge contribution.  An astonishing accomplishment.
- Paula Wolfert, author of The Cooking of the Eastern Mediterranean

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