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
Bookmark and Share


Arroz a Banda
Arros a Banda
(Spain/Valencia)
Rice cooked in a rich fish broth with mixed seafood
posted: 03/10/2009

Couscous with Chicken, Chickpeas, and Caramelized Onions
Siksu bi'l-Dajaj wa'l-Hummus
(Morocco)
Couscous with tender chicken, chickpeas, caramelized onions, almonds and spices
posted: 12/06/2007

Couscous with Lamb
Kaskasu bi'l-Lahm
(Algeria)
Algerian style couscous with lamb and vegetables
posted: 01/09/2007

Fennel Couscous
Kisskiss bi'l-Bisbas
(Tunisia)
Couscous with fennel, potatoes, chiles and spices
posted: 01/11/2007

Festive Baked Rice
Tummàla
(Italy/Sicily)
Grand baked rice with chicken, veal, Italian sausage, tomatoes, and cheeses
posted: 01/10/2007

Mansaf
Mansaf
(Arab Levant/Jordan)
Bedouin lamb and rice feast platter
posted: 03/20/2008

Paella with Sausage and Seafood
(Spain)
Paella-style rice with spicy sausage and mixed seafood
posted: 03/31/2008

Paella with Seafood # 1
Paella di Mariscos
(Spain/Valencia)
The classic Valencian seafood paella
posted: 01/11/2007

Paella with Seafood # 2
Paella with Seafood
(Spain/Valencia)
The classic Valencian seafood paella for four or five
posted: 02/23/2009

Pilaf in Pastry
Yufkali Pilavi
(Turkey)
Rice pilaf with carrots, peas, dill, currants, and spices wrapped in phyllo pastry
posted: 01/11/2007



Be notified of updates and events:
 


If you believe that vegetables are the keystone to a sound diet, and if you believe, as more than a few influential cooks do, that many vegetables are best-- and best prepared— in countries that surround the Mediterranean Sea, this [book Mediterranean Vegetables] may prove to be the best of all possible books.  This is a lively reference book that contains a generous number of workable recipes.  Here’s a book that’s likely to make the commute from bedside table to kitchen and back frequently.  Voted Top 10 Cookbooks of 2001 
- William Rice, Chicago Tribune


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

(View all)

Clifford Wright's Kitchen Store



Kitchenaid 12-bowl food processor
$219.00

© 1999-2010 Clifford A. Wright