Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
April 23, 2018
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Maqaniq - Homemade Spicy Lamb Sausage
Maqaniq
(Arab Levant)
Lamb sausage with coriander seed and mixed spices
posted: 01/09/2007

Merguez Sausage
Mirqaz or mirkas
(Tunisia)
Spicy Tunisian lamb sausage
posted: 01/11/2007

Mixed Grill
Misto Griglia
(Italy)
Grilled rib eye steaks, lamb chops and veal chops with dressing
posted: 12/29/2006

Sausage in Sweet and Sour Tomato Sauce
Salsicce in Agrodolce
(Italy)
Italian sausage in a vinegar tomato sauce wtih caciocavallo cheese dice and fresh mint
posted: 12/29/2006

Sausage Patties with Broccoli Rabe
Salsiccia e Friarelli
(Italy/Campania-Naples)
Pan-cooked Italian sausage patties with boiled and sauteed broccoli rabe with olive oil and dried chiles
posted: 03/02/2009

Sausage, Mushroom, and Artichoke
(Italy)
Italian sausage, mushrooms, and artichoke foundations in white wine
posted: 12/29/2006

Toulouse Sausage
Saucisse de Toulouse
(France/Languedoc)
Fresh country pork sausage from southwest France
posted: 02/14/2008

Tunisian Variety Meat Sausage
'Asban
(Tunisia)
Tunisian-style andouillette (variety meat) sausage
posted: 10/25/2015

Woodcutter's-style Mixed Grill
Misto Griglia degli Boscaioli
(Italy)
Grilled skewers of Italian sausage, polenta squares, mushrooms, and pork cutlets
posted: 12/29/2006

Zambitta - Beef and Lamb Sausages
Zambitta
(Italy/Apulia)
Grilled homemade beef and lamb sausages from Apulia
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


My favorite [of the cookbooks reviewed] is Cucina Rapida, a delicious discovery for lovers of Italian food.  Most of the recipes can be done in 30 minutes or less, and the flavors are forthright.  I’ve cooked a lot from this book since it came out in early summer and have yet to be disappointed.  The recipe for Linguine with Shrimp, Spinach, and Lemon is bright-tasting, a memorable supper that I will make again for my family or for casual entertaining.
- Felicia Gressette, Akron Beacon Journal

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© 1999-2018 Clifford A. Wright