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 11, 2017
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Lamb and White Bean Stew
Lubya Bayda bil-Basal wal-Tumatim
(Algeria)
Spicy lamb, white bean, tomato, and onion stew
posted: 06/26/2008

Legume and Mallow Stew
Al-buqul
(Algeria)
Stew of mallow, fava, chickpeas, white beans with chile and cilantro
posted: 04/05/2010

Legume, Bean, and Vegetable Stew
Maraqat al-Khudra
(Tunisia)
Spicy ragout of peas, chickpeas, fava beans, turnips, spinach, and artichokes
posted: 01/25/2009

Lentil Stew
Olla amb Llentilles
(Spain/Catalonia)
Savory stew of lentils, Swiss chard, potatoes, and saffron
posted: 03/23/2007

Moroccan Fish Stew
Tajin bi'l-Hut
(Morocco)
Dry stew (étouffée)of fish, potatoes, tomatoes, and green bell peppers
posted: 01/10/2007

Murcian Cauldron
Caldero Murciano
(Spain/Murcia)
Thick fish and rice stew with garlic, potatoes, and saffron
posted: 01/11/2007

Oxtail Stew in the Style of the Camargue
Taureau Sauvage à la Gardiane
(France/Provence)
Oxtail stewed in red wine with potatoes, orange zest, and black olives
posted: 01/09/2007

Ragoût of Potatoes and Swiss Chard
Maraqat Batata
(Tunisia)
Ragout of spicy potatoes and Swiss chard cooked in a tagine
posted: 05/01/2014

Sausage and Pepper Stew
(Italy)
Italian sausage, onion, red and green bell pepper, pancetta stewed in a Chianti and tomato ragout
posted: 12/29/2006

Sicilian-style Seafood Stew in Delicious Sauce
(Italy)
Seafood stew with lobster, crab, shrimp, scallops, and swordfish in tomato sauce
posted: 12/29/2006



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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


If you believe that vegetables are the keystone to a sound diet, and if you believe, as more than a few influential cooks do, that many vegetables are best-- and best prepared— in countries that surround the Mediterranean Sea, this [book Mediterranean Vegetables] may prove to be the best of all possible books.  This is a lively reference book that contains a generous number of workable recipes.  Here’s a book that’s likely to make the commute from bedside table to kitchen and back frequently.  Voted Top 10 Cookbooks of 2001 
- William Rice, Chicago Tribune

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