Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
November 27, 2022
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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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My favorite [of the cookbooks reviewed] is Cucina Rapida, a delicious discovery for lovers of Italian food.  Most of the recipes can be done in 30 minutes or less, and the flavors are forthright.  I’ve cooked a lot from this book since it came out in early summer and have yet to be disappointed.  The recipe for Linguine with Shrimp, Spinach, and Lemon is bright-tasting, a memorable supper that I will make again for my family or for casual entertaining.
- Felicia Gressette, Akron Beacon Journal


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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