Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
May 21, 2018
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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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Here’s a bookshelf worth of volumes..that celebrate the region’s diverse cooking traditions ....  No book accomplishes that more impressively than Clifford Wright’s magnum opus “A Mediterranean Feast."
- Malachy Duffy, Bon Appetit


"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times

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