Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 15, 2018
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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

Bluefish in Wine and Fresh Oregano Sauce
(Italy)
Bluefish in white wine and fresh oregano
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



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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


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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