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 17, 2017
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Spicy Bread Starter Veloute
Hasu
(Jewish Mediterranean/Algerian)
Piquant Algerian Jewish soup made from bread starter (sponge or poolish)
posted: 03/31/2015

Spinach and Cornmeal Soup
Paparot
(Italy/Friuli-Venezia Giulia)
Pulped soup of spinach and cornmeal
posted: 08/01/2014

Swiss Chard Stalk Soup
(Italy)
Soup of Swiss chard stalks in chicken broth
posted: 01/02/2007

Tharid
Tharid
(Tunisia)
A renowned soup in the Arab world made of chicken, chickpeas, bread, and spices
posted: 03/01/2011

Tortellini in Brodo with Lamb, White Beans, and Asparagus
(Italy)
Tortellini and lamb with white beans and asparagus in chicken and beef broth
posted: 01/02/2007

Tubetti and Creamy Shrimp Soup
(Italy)
Soup of Marsala-flavored creamy shrimp broth with tubetti
posted: 01/02/2007

Zuppa Pavese
Zuppa Pavese
(Italy/Lombardy)
Rich clear veal broth with coddled egg
posted: 05/30/2011



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Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine


There are so many interesting flavors and combinations here [in Mediterranean Vegetables].  Having had the honor of eating some of these dishes cooked by Cliff’s own hand, I know how good they really are.  I can’t wait to cook them myself.
- Deborah Madison, author of Vegetarian Cooking for Everyone and The Greens Cookbook

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