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 20, 2021
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Escudella - Catalonian Stew
Escudella
(Spain/Catalonia)
Stew of lamb, beef, pork, chicken, sausage, potatoes and Swiss chard
posted: 01/11/2007

Etouffée of White Beans from Carcassonne
Estouffat de Haricot Blancs
(France/Languedoc)
White beans braised in duck fat with salt pork and tomatoes
posted: 03/23/2007

Fish Stew with Clams
Zuppa di Pesce con Vongole
(Italy)
Zuppa di pesce of clams, swordfish, and red snapper in tomatoes
posted: 12/29/2006

Green Bean and Lamb Stew
Yakhnat al-Lubya
(Arab Levant)
Green bean stew with lamb, tomatoes, and spices
posted: 01/09/2007

Kakavia - Greek Fish Stew
Kakavia
(Greece)
The most famous of the Greek fish stews.
posted: 05/31/2012

Lablabi -Chickpea Breakfast Stew
Lablabi
(Tunisia)
Stewed chickpeas seasoned with garlic, harisa, cumin and garnishes of your choice
posted: 12/18/2008

Lamb and Chestnut Stew
U Tianu d'Agnellu Incu u Castagne
(France/Corsica)
Lamb and chestnut stew in wine and tomatoes
posted: 01/10/2007

Lamb and Chicory Stew in Earthenware
Agnello al Calderotto
(Italy/Apulia)
Lamb and chicory stewed in an earthenware pot with tomato, wine, and saffron
posted: 01/10/2007

Lamb and Fennel Stew
Caldariello
(Italy/Apulia)
Lamb and fennel stew in milk with parsley
posted: 01/10/2007

Lamb and Golden Raisin Stew
Qamama
(Morocco)
Dry-stewed lamb with golden raisins and Moroccan spices
posted: 10/03/2008



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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


Clifford Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking.  The recipes [in Little Foods of the Mediterranean] are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
- John Mariani, author of The Italian-American Cookbook and The Dicitonary of Italian Food and Drink

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