Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 21, 2018
Bookmark and Share



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



Be notified of updates and events:
 


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


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

(View all)