Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
August 16, 2017
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Beef Tongue in Sweet and Sour Sauce
Lingua all’Agrodolce
(Italy/Sicily)
Braised beef tongue in the Sicilian Baroque style of sweet and sour
posted: 01/27/2010

Grilled Heart of Beef
Cuore di Bue sulla Brace
(Italy)
Grilled beef heart in a marinade of olive oil, lemon juice, and rosemary
posted: 01/02/2007

Lamb Kidneys with Fried Onions, Rosemary and Sage
(Italy)
Lamb kidneys sauteed with onions, sage, and rosemary
posted: 01/02/2007

Seared Raw Fois Gras with Green Grapes
Foie Gras de Canard Poêlé aux Raisins Blancs
(France/Languedoc)
Duck foie gras seared with sauternes and grapes
posted: 10/28/2009

Stigghiole - Grilled Stuffed Caul Fat
Stigghiole
(Italy/Sicily)
Veal or lamb heart, scallions, parsley, and sage wrapped in caul fat and grilled
posted: 10/26/2007

Sweetbreads with Porcini Mushrooms
Animelle ai Funghi Porcini
(Italy/Emilia-Romagna)
Veal sweetbreads with porcini mushrooms with Marsala
posted: 01/02/2007

Tripe with Bacon
Trippa con Bacon
(Italy/Tuscany)
Cooked tripe sauteed with bacon and Parmesan cheese
posted: 12/11/2007

Tuscan-style Grilled Liver in Caul Fat
Fegatelli alla Toscana
(Italy)
Grilled skewered liver rolled in caul fat with bread cubes and bay leaf
posted: 01/02/2007

Veal Liver with Marsala
(Italy)
Veal liver cooked with scallions, garlic, and parsley in Marsala wine sauce
posted: 01/02/2007



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This book [Mediterranean Feast] is an impressive original study of the cradle of food civilization and marks an important achievement in the field of culinary history.
- James Beard Foundation Book Awards Committee, May 2000


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

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