Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
September 2, 2010
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Beef and Sausage Meatballs in Sauce from Roussillon
Boules de Picolat
(France/Roussillon)
Beef and sausage meatballs seasoned with cinnamon, tarragon, and cayenne in a rich sauce of ham, olives, and veal broth
posted: 12/01/2008

Beef Roll-ups in Tomato Sauce
Braciole al Ragù
(Italy/Campania)
Beef roll-ups stuffed with bread, salami, parsley and braised in a tomato ragout
posted: 05/14/2009

Fried Meatballs
Polpette Fritti
(Italy)
Beef, pork, and parmigiano meatballs deep-fried and with parsley
posted: 12/11/2006

Meatballs
Polpette alla Modo Mio
(Italy/Campania)
Italian-style meatballs for spaghetti
posted: 04/28/2009

Meatballs in Tomato Sauce
Polpette in Salsa di Pomodoro
(Italy/Campania)
Beef and pork meatballs in a wine tomato sauce
posted: 12/11/2006

Skirt Steak with Onions
Filete Estofar con Cebollas
(Jewish Mediterranean/Spanish)
Skirt steak sauteed with onions in olive oil
posted: 01/21/2009



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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


Clifford A. Wright... is a memorable, marvelous writer.
- Dick Sinnot, Boston Herald

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