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 18, 2017
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Grilled Marinated and Breaded Tuna Steak
Tonno Marinato alla Griglia
(Italy/Sicily)
Grilled tuna marinated in wine and lemon juice and coated with olive oil-drizzled bread crumbs
posted: 12/30/2006

Grilled Marinated Swordfish with Spicy Sardine Pesto
Grigliata di Pesce Spada
(Italy/Sicily)
Grilled swordfish in a marinade of olive oil, wine, onion and bay leaf finished with a sardine, oregano, and cayenne pepper pesto
posted: 12/31/2006

Grilled Oysters
Ostriche Arrosto
(Italy)
Grilled oysters with a seasoned bread crumb topping
posted: 01/02/2007

Grilled Red Mullet with Shrimp Sauce
Triglie ai Ferri in Salsa di Gamberetti
(Italy)
Grilled whole red mullet with mustard shrimp sauce
posted: 12/30/2006

Grilled Salmon with Oregano Pesto
Salmone alla Griglia con Pesto Origanato
(Italy)
Grilled salmon coated in oregano pesto and bread crumbs
posted: 12/31/2006

Grilled Salmon with Pureed Relish of Tomato and Mint
(Italy)
Grilled salmon with a pureed raw sauce of tomato, mint, and garlic
posted: 12/31/2006

Grilled Sardine "Sausages"
Sasizzeddi in Sarde Arrustuti
(Italy/Sicily)
Grilled boned fresh sardines stuffed with seasoned bread crumbs and skewered with bread cubes and oranges
posted: 12/30/2006

Grilled Sardines
Sarde alla Griglia
(Italy/Sicily)
Grilled fresh sardines
posted: 12/30/2006

Grilled Scallop and Shrimp Skewers
Spiedini di Cape Sante e Gamberoni
(Italy/Sicily)
Grilled skewered scallops and shrimp marinated in orange juice and white wine
posted: 01/02/2007

Grilled Seafood Salad
Insalata di Mare
(Italy)
Grilled octopus, mussels, clams, squid, and shrimp tossed with dressing and served as a salad
posted: 01/02/2007



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This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat.  Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best.  I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host


Real Stew is an extraordinary cookbook!  Clifford Wright has brought 300 classic one-pot meals from all around the world home to our kitchens.  His stews are hearty and delicious– my whole family loves them, and your will too.
- Mark Strausman, chef/owner of Campagna restaurant and author of The Campagna Table

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