Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
July 9, 2020
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Arroz a Banda
Arros a Banda
(Spain/Valencia)
Rice cooked in a rich fish broth with mixed seafood
posted: 03/10/2009

Couscous with Andouillette Sausage
Kusksi bi'l-'Asban
(Tunisia)
Couscous with homemade lamb variety sausage, potatoes, turnips, chickpeas and carrots
posted: 10/25/2015

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

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

Couscous with Vegetables
Kaskasu bi'l-Khudra
(Algeria)
Couscous with turnips, chickpeas, zucchini, and carrots
posted: 03/01/2016

Gnocchi with Asparagus
(Italy)
Gnocchi with asparagus and parmigiano
posted: 12/28/2006

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

Paella with Sausage and Seafood
(Spain/Valencia)
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



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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


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

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