Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
March 27, 2017
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Fried Pork Shoulder with Ricotta
(Greece)
Crispy skillet-fried pork shoulder in a de-glazed sauce with oregano with ricotta cheese
posted: 12/28/2006

Pan-seared Pork
(Italy)
Pan-seared pork until golden
posted: 12/28/2006

Pork Chops and Golden Onions
(Italy)
Pork chops and sauteed onions in white wine
posted: 12/28/2006

Pork Chops with Onions
(Italy)
Skillet-fried pork chops with onions, garlic, and pancetta
posted: 12/28/2006

Pork in the Catalan Style
Porc a la Catalunya
(Spain/Catalonia)
Braised pork butt with almonds and eggplant
posted: 05/31/2012

Pork Scaloppini in Nut Sauce
(Italy)
Butterflied pork tenderloin sauteed in white wine, onion, and garlic with a ground hazelnut, walnut, and almond cream sauce flavored with orange zest and mint
posted: 12/28/2006

Pork Spareribs with Artichoke and Fennel Leaf
(Italy)
Pork spareribs braised with artichoke and fennel leaf
posted: 12/28/2006

Pork Steak Milanese
Costoletta di Maiale alla Milanese
(Italy/Lombardy)
Breaded and flattened pork chops fried until golden in olive oil
posted: 12/28/2006

Pork with Lentils
(Italy)
Pork shoulder braised in white wine with chicory and lentils
posted: 12/28/2006

Pork with Sweet Peppers
(Italy)
Cubed pieces of pork sirloin with onions and bell peppers
posted: 12/28/2006



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[Mediterranean Feast] The Saveur 100.  Voted Most Delicious History Book You Can Cook From.  “Food-in-context has never been more thoroughly (and more cookably) presented."
- Saveur magazine


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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