Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
September 27, 2020
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Baked Sardines
Sarde al Forno Pangrattato
(Italy/Sicily)
Baked fresh sardines with olive oil and bread crumbs
posted: 12/29/2006

Baked Shrimp with Feta Cheese
Garides me Feta
(Greece)
Baked casserole of shrimp in tomato sauce with scallions and feta cheese
posted: 01/10/2007

Baked Swordfish with Golden Crust
(Italy)
Swordfish baked with a bread crumbs crust flavored with oregano, anchovy, and olive oil
posted: 12/29/2006

Baked White Fish au Gratin
(Italy)
Baked white fish with an au gratin topping of bread crumbs, parsley, and anchovies
posted: 12/29/2006

Batter-fried Fish
Samak Maqli
(Algeria)
Fishmonger's inexpensive fish deep-fried in batter
posted: 12/29/2006

Broiled Shark with Pesto Trapanese
Palombo con Pesto Trapanese
(Italy/Sicily)
Broiled shark with a pesto made of tomatoes, garlic, almonds, and basil and garnished with black and green olives
posted: 12/29/2006

Fillet of Sole with Tarragon Sauce
Filets de Sole Sauce Estragon
(France/Provence)
Sole fillets on top of tarragon sauce
posted: 07/15/2008

Fish "in Ghiotta"
Arriciola in Ghiotta
(Italy/Sicily)
Sicilian-style fish with tomatoes, pine nuts, raisins, and capers
posted: 12/29/2006

Fish Baked in Grape Leaves
Psari Fournou me Ambelofia
(Greece)
Whole baked fish stuffed with herbs and wrapped with grape leaves
posted: 01/24/2011

Fish in Wine and Fresh Oregano Sauce
(Italy)
Fish fillets in white wine and fresh oregano
posted: 12/29/2006



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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


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

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