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 19, 2018
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Fennel Salad
Salatat al-Bisbas
(Tunisia)
Fennel salad with spicy vinaigrette garnished with hard-boiled eggs and olives
posted: 04/14/2009

Fennel, Onion, Tomato, and Green Olive Salad
(Algeria)
Salad of raw fennel, onion, tomato, and green olives in olive oil and mint
posted: 12/29/2006

Green and Yellow Salad
(Italy)
Salad of broccoli and yellow bell pepper with dressing
posted: 12/29/2006

Moroccan Tomato Salad
Salatat Mishwiyya
(Morocco)
Mixed spiced salad of tomatoes and chiles
posted: 04/16/2008

Mussel and Tomato Salad
(Italy)
Salad of mussels, green beans, cherry tomatoes, and hard-boiled eggs with lemon, anchovies, and olive oil dressing
posted: 12/29/2006

Neapolitan-style Tomato Salad
Insalata di Pomodori alla Napoletana
(Italy/Campania-Naples)
Tomato salad with basil, olive oil, and vinegar
posted: 12/29/2006

Pea and Carrot Salad
(Italy)
Salad of diced carrots and peas in mayonnaise
posted: 12/28/2006

Red Bell Pepper Salad
Ensalada Murciana
(Spain/Murcia)
Roasted red bell pepper and tomato salad with cumin
posted: 07/29/2008

Salade Collioure
(France/Roussillon)
Salad of lettuce, radicchio, tuna, black olives, tomatoes, potatoes, egg
posted: 02/25/2008

Seafood Rice Salad
Riso di Mare
(Italy/Sicily)
Salad of rice, clams, mussels, squid, shrimp, preserved tuna, smoked salmon, caviar, and hearts of palm
posted: 12/29/2006



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Small plates that are big on flavor are always in season at my house.  This is another wonderful collection of Mediterranean recipes from Clifford Wright [Little Foods of the Mediterranean] that will send me into the kitchen with pleasure.  Wright strikes just the right note between scholarly and sensual.
- Joyce Goldstein, author of The Mediterranean Kitchen and Saffron Shores


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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