Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
September 2, 2010
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Chickpea Soup with Cumin
Hummus bi'l-Kammun
(Algeria)
Chickpea soup with harisa and cumin
posted: 01/08/2007

Corsican Country Soup
Minestra (Soupe Paysanne)
(France/Corsica)
Rustic soup of beans, potatoes, cabbage, Swiss chard, and bread
posted: 01/10/2007

Gazpacho
(Spain/Andalusia)
Cold soup of pureed tomato, cucumber, bell pepper with garnishes
posted: 01/11/2007

Green Wheat and Bone Marrow Soup
Shurbat Farik bi'l-Mukh
(Tunisia)
Soup of roasted immature hard wheat and bone marrow
posted: 11/06/2007

Heavenly Broth
Caldo del Cielo
(Spain/Valencia)
Potato, salt cod, and egg soup
posted: 07/01/2009

Housewife-Style Garlic Soup
Soupe Aïgo Bouïdo à la Ménagère
(France/Provence)
A simple garlic soup of Provencal housewives
posted: 01/07/2010

Lentil Soup
Shurba al- 'Adas
(Arab Levant)
Smooth lentil soup with chicken broth and lemon
posted: 01/09/2007

Libyan Soup
Shurba Libiyya
(Libya)
Spicy soup of beef, soup pasta, chickpeas, and tomato
posted: 10/09/2007

Ottoman Palace Soup
Saray Çorbasi
(Turkey)
Enriched mushroom soup from the Ottoman sultans
posted: 07/27/2010

Ribollita
Ribollita
(Italy/Tuscany)
Tuscan re-heated bean soup au gratin with onions and olive oil-soaked bread
posted: 03/02/2008



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


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

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Clifford Wright's Kitchen Store



Kitchenaid 12-bowl food processor
$219.00