Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
January 22, 2019
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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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Small plates that are big on flavor are always in season at my house.  This is another wonderful collection of Mediterranean recipes from Clifford Wright [Little Foods of the Mediterranean] that will send me into the kitchen with pleasure.  Wright strikes just the right note between scholarly and sensual.
- Joyce Goldstein, author of The Mediterranean Kitchen and Saffron Shores


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

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