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 20, 2018
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Grilled Tuna with Salsa Verde
(Italy)
Grilled tuna with green sauce (parsley and garlic)
posted: 12/30/2006

Grilled Tuna "Origanata"
Tonno "'Riganatu"
(Italy/Sicily)
Grilled tuna marinated in olive oil and oregano
posted: 12/30/2006

Grilled Whole Fish
Pesce alla Griglia
(Italy)
Grilling a whole fish between 2 and 6 pounds
posted: 12/30/2006

Lobster on the Grill
Aragosta sulla Graticola
(Italy)
Grilled split lobster with a seasoned bread crumb stuffing
posted: 01/02/2007

Marinated Grilled Tuna
Tonno alla "Graèla"
(Italy/Veneto)
Grilled tuna marinated in wine, onion, parsley, and thyme
posted: 12/30/2006

Milk-marinated Grilled Smoked Herring
Aringa alla Griglia
(Italy/Veneto)
Grilled smoked herring soaked in milk and garnished with parsley
posted: 01/02/2007

Mixed Fish Grill with Three Sauces
(Italy)
Grilled fish (dogfish, shark, swordfish or any 3 fish) with three sauces
posted: 01/02/2007

Parsley-stuffed Grilled Porgy and Mackerel
(Italy)
Grilled whole porgies (scups)and mackerel stuffed with parsley
posted: 01/02/2007

Spicy Grilled Red Mullet
Triglie sulla Graticola
(Italy/Abruzzo)
Grilled red mullet rubbed with parsley, thyme, bay, and cayenne pepper
posted: 12/30/2006

Tuscan-style Grilled Marinated Red Mullet
Triglie in Gratella alla Marinara
(Italy/Tuscany)
Grilled red mullet marinated in olive oil, garlic, and rosemary
posted: 12/30/2006



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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


If there is a cookbook of the year, this [Mediterranean Feast] is it.  A remarkably ambitious work....The subject is vast, the scope of time daunting, but Wright comes across as a cheerful, dedicated scholar who was sorry when he had to stop.  Recipes are written to be accessible to contemporary cooks.
- William Rice, Chicago Tribune

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