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
Bookmark and Share



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



Be notified of updates and events:
 


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


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

(View all)