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 14, 2017
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Stuffed Zucchini
Kusa Mahshi
(Arab Levant)
Zucchini stuffed with spiced rice and ground lamb
posted: 11/20/2007

Stuffed Zucchini
Etli Kabak Dolmasi
(Turkey)
Zucchini stuffed with rice, ground lamb, and dill garnished with garlic yogurt
posted: 01/02/2014

Sultan's Delight (Eggplant Puree with Cheese)
Hünkar Begendi
(Turkey)
Pureed eggplant with kashkaval cheese and lemon
posted: 01/11/2007

Summertime Broccoli
(Italy)
Broccoli with olive oil and lemon juice
posted: 01/02/2007

Sweet and Sour Celery
(Italy)
Celery in balsamic vinegar, sugar, and olive oil
posted: 01/03/2007

Sweet and Sour Green Beans and Fennel
(Italy)
Green beans, fennel, and tomatoes in a sweet and sour basil and anchovy sauce
posted: 01/03/2007

Sweet and Sour Squash with Mint
(Italy/Sicily)
Winter squash in sweet and sour sauce with mint
posted: 01/03/2007

Swiss Chard in the Style of Málaga
Acelgas a la Malagueña
(Spain/Andalusia)
Swiss chard with raisins, garlic, and paprika
posted: 07/22/2010

Swiss Chard with Black-Eyed Peas
Silq bi'l-Lubya
(Arab Levant/Lebanon)
Swiss chard and black-eyed peas cooked with onion, garlic, cumin, and cilantro
posted: 10/03/2007

Swiss Chard with Capocollo
(Italy)
Swiss chard sauteed with capocollo and garlic
posted: 01/03/2007




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Cucina Paradiso is a cookbook, not some dry, dull gastronomic text.  The recipes are seductively written, and powerfully appealing.  And Wright’s refreshing lack of arrogance...is a rarity among food writers today.
- Robin Mather, The Detroit News


Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture

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