Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
March 22, 2018
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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
Quickly sauteed shrimp with garlic, parsley, chile, and olive oil
posted: 12/29/2006

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

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

Monkfish with Gremolada
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
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
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
Salt cod cooked in tomatoes, garlic, basil, and parsley
posted: 01/10/2007

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

Shrimp and Tuna with Bell Peppers
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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If you believe that vegetables are the keystone to a sound diet, and if you believe, as more than a few influential cooks do, that many vegetables are best-- and best prepared— in countries that surround the Mediterranean Sea, this [book Mediterranean Vegetables] may prove to be the best of all possible books.  This is a lively reference book that contains a generous number of workable recipes.  Here’s a book that’s likely to make the commute from bedside table to kitchen and back frequently.  Voted Top 10 Cookbooks of 2001 
- William Rice, Chicago Tribune

I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries.  In his monumental work [Mediterranean Feast], Clifford Wright has made a huge contribution.  An astonishing accomplishment.
- Paula Wolfert, author of The Cooking of the Eastern Mediterranean

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