Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
January 16, 2019
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Braise of Beef, Lamb Kidney, and Italian Sausage
(Italy)
Braised beef chuck steak with pancetta, lamb kidneys, and Italian sausage
posted: 12/12/2006

Cevapcici
Cevapcici
(Balkans)
Grilled Serbian-style ground lamb and veal rissoles
posted: 12/26/2007

Croatian Sausage and Sauerkraut Stew
Kobasice sa Kiselim Zeljem
(Balkans/Croatia)
Stew of East European-style sausage with smoked bacon, juniper berries, and sauerkraut
posted: 01/09/2007

Gniummeriddi - Variety Sausages
Gniummeriddi
(Italy/Apulia)
Grilled lamb offal wrapped in caul fat
posted: 12/29/2006

Grilled Cypriot Sausage
Sheftalia
(Cyprus)
Seasoned pork and lamb crépinette (sausage without casing, wrapped in caul fat)
posted: 01/09/2007

Grilled Sausage, Orange, and Bay Leaf Skewers
Spiedini di Salsicce e Arance
(Italy/Sicily)
Grilled skewers of Italian sausage, orange wedges, and fresh bay leaf
posted: 12/29/2006

Grilled Turkey Scaloppine Stuffed with Sausage
Involtini di Tacchino e Salsicce
(Italy)
Grilled skewers of turkey breast slices stuffed with Italian sausages
posted: 12/29/2006

Homemade Italian Sausage
Salsiccia Fresca
(Italy/Sicily)
Homemade, Italian sausage
posted: 01/06/2007

Lentil, Spinach, and Sausage Casserole
(Italy)
Casserole of Italian sausage or cotechino sausage with lentils and spinach in green sauce
posted: 12/29/2006

Lombard-style Mixed Grill
Misto Griglia del Longobardo
(Italy/Lombardy)
Mixed grill of beef tenderloin, pork tenderloin, veal liver, Italian sausage, and polenta with horseradish dressing
posted: 12/29/2006



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Clifford Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking.  The recipes [in Little Foods of the Mediterranean] are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
- John Mariani, author of The Italian-American Cookbook and The Dicitonary of Italian Food and Drink


Mediterranean Vegetables is a great reference book that will be invaluable to any chef’s library.  I am especially glad to have it in mine.
- Jean-Georges Vongerichten, chef and co-author of Simple to Spectacular

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