Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 19, 2018
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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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[Clifford A. Wright's Cucina Paradiso] Editor’s Choice of the Best Books of 1992
- New York Times Book Review, December 6, 1992.


If you believe that vegetables are the keystone to a sound diet, and if you believe, as more than a few influential cooks do, that many vegetables are best-- and best prepared— in countries that surround the Mediterranean Sea, this [book Mediterranean Vegetables] may prove to be the best of all possible books.  This is a lively reference book that contains a generous number of workable recipes.  Here’s a book that’s likely to make the commute from bedside table to kitchen and back frequently.  Voted Top 10 Cookbooks of 2001 
- William Rice, Chicago Tribune

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