Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 20, 2018
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Paella with Seafood # 2
Paella with Seafood
(Spain/Valencia)
The classic Valencian seafood paella for four or five
posted: 02/23/2009

Polenta Cakes Stuffed with Spinach and Fontina Cheese
(Italy)
Polenta cakes stuffed with spinach and fontina cheese
posted: 12/28/2006

Rice Fisherman Style
(Italy)
Fisherman's style boiled rice with shrimp, scallops, squid with saffron and parsley
posted: 12/28/2006

Rice Pilaf with Chicken
Ruzz bi'l-Dajaj
(Arab Levant/Palestine)
Rice pilaf with poached chicken, spices, and nuts
posted: 09/01/2007

Rice Pilaf with Meatballs
Kafta bi'l-Ruzz
(Arab Levant/Syria)
Spiced rice pilaf with lamb meatballs
posted: 02/07/2008

Rice with Brussels Sprouts and Sausage
(Italy)
Boiled rice with Italian sausage, Brussels sprouts, and sage
posted: 12/28/2006

Rice with Chicken, Veal, Rabbit and Pork in the Córdoban-Style
Arroz Córdobés
(Spain/Andalusia)
Rice cooked with chicken, veal, rabbit, and pork with saffron, paprika, red bell pepper, mushrooms, and peas
posted: 02/20/2009

Rice with Parsley and Mint
(Italy)
Boiled rice with parsley and mint
posted: 12/28/2006

Rice with Saffron Shrimp
(Italy)
Boiled rice with shrimp and saffron
posted: 12/28/2006

Rice with Salmon and Salmon Caviar
(Italy)
Boiled rice with salmon fillet, sage, and parsley topped with chopped egg and salmon caviar
posted: 12/28/2006



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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

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