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 16, 2017
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Fish with Spices
Peshe kon Bahar
(Jewish Mediterranean/Greek)
Fish braised in tomatoes and wine with turmeric, paprika, and saffron
posted: 04/24/2008

Garlic and Parsley Shrimp
(Italy)
Quickly sauteed shrimp with garlic, parsley, chile, and olive oil
posted: 12/29/2006

Grouper with a Chickpea Flour Crust
(Egypt)
Grouper fillets dusted with chickpea flour and griddled
posted: 12/29/2006

Monkfish Nuggets
(Italy)
Deep-fried breaded monkfish
posted: 12/29/2006

Monkfish with Gremolada
(Italy)
Fried monkfish pieces with a relish of parsley, lemon zest, garlic, and anchovies
posted: 12/29/2006

Pan-roasted Lobster in Brandy and Orange Sauce
(Italy)
Pan-roasted lobster in white wine with brandy and sauce of orange zest and chives
posted: 12/29/2006

Red Snapper in Caper and Chile Sauce
(Italy)
Red snapper or redfish (ocean perch) fish in a sauce of capers, chile, and white wine
posted: 12/29/2006

Salt Cod Leghorn-Style
Baccalà alla Livornese
(Italy/Tuscany)
Salt cod cooked in tomatoes, garlic, basil, and parsley
posted: 01/10/2007

Salt Cod with Skordalia
Bakaliaros Tighanitos me Skordalia
(Greece)
Salt cod dipped in batter and deep-fried with garlic and potato sauce (skordalia)
posted: 01/10/2007

Shrimp and Tuna with Bell Peppers
(Italy)
Tuna with shrimp sauteed with onions, red and yellow bell peppers and green chiles in white wine
posted: 12/29/2006



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This book [Mediterranean Feast] is an impressive original study of the cradle of food civilization and marks an important achievement in the field of culinary history.
- James Beard Foundation Book Awards Committee, May 2000


[Clifford A. Wright's Cucina Paradiso] Editor’s Choice of the Best Books of 1992
- New York Times Book Review, December 6, 1992.

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