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 31, 2020
Bookmark and Share



White Beans with Shrimp and Chile
(Italy/Tuscany)
White beans with shrimp, chile, garlic, and olive oil
posted: 01/04/2007

Zucchini with Anchovy, Lemon and Mint
(Italy)
Zucchini with anchovy, lemon, and mint
posted: 01/03/2007

Zucchini with Pecorino
(Italy)
Sauteed zucchini tossed with pecorino cheese and seasonings
posted: 01/04/2007

Zucchini with Tomatoes
(Italy)
Zucchini sauteed with tomatoes, onion, and basil
posted: 01/04/2007




Be notified of updates and events:
 


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


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)