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
Bookmark and Share



Beef Stew from Greece
Stifado
(Greece)
Beef stew in tomato sauce and wine with vinegar, white onions, and feta cheese
posted: 01/10/2007

Bollito Misto
Bollito Misto
(Italy/Piedmont)
The Piedmontese stew of game hens, beef brisket, veal tongue, sausages and vegetables
posted: 06/17/2010

Bouillabaisse
Bouillabaisse
(France/Provence)
Provencal style fish stew
posted: 01/09/2007

Cassoulet
Cassoulet
(France/Languedoc)
Bean stew/casserole with duck confit, pork sausage, pork shoulder, and lamb shoulder
posted: 02/14/2008

Chicken and Pepper Stew
Spezzatino di Pollo e Peperoni
(Italy)
Chicken stew with green bell pepper and tomatoes
posted: 12/14/2006

Chicken and Squid Stew
(Italy)
Casserole-cooked chicken breast and squid with a sauce of tomatoes, wine, raisins, pine nuts, and peas
posted: 12/13/2006

Chicken Stew with Peppers, Rosemary and Wine
Spezzatino di Pollo con Peperoni
(Italy)
Chicken breast cooked with bell peppers and mild peperoncini chiles, rosemary, and wine
posted: 12/13/2006

Cocido - Andalusian Stew
Cocido Andaluz or Olla Podrida
(Spain/Andalusia)
The quintessential Spanish stew
posted: 02/25/2008

Daube Provençal
Daube Provençal
(France/Provence)
Classic beef stew of Provence
posted: 06/03/2008

Eel in Sweet and Sour "Picchi-Pácchiu" Sauce
Ancidda a Picchi-Pácchiu all'Auruduci
(Italy/Sicily)
Eel and eggplant braised in tomatoes, onion, garlic, basil, and saffron
posted: 01/03/2008



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


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

(View all)