Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 19, 2018
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Bruschetta
(Italy)
Grilled country bread brushed with olive oil
posted: 12/12/2006

Croque-monsieur, Italian-Style
Crocchetta
(Italy)
Fried egg-dipped sandwiches stuffed with cheese and prosciutto
posted: 12/13/2006

Crostini of Caciocavallo Cheese and Anchovy
(Italy)
Griddled little sandwich of caciocavallo cheese and anchovies
posted: 12/12/2006

Crostini of Fontina Val d'Aosta Cheese
(Italy)
Toast points with fontina cheese
posted: 12/12/2006

Crostini of Pancetta and Provolone
(Italy)
Toast points with pancetta and provolone
posted: 12/12/2006

Crostini of Whole Wheat, Griddled Ham and Gorgonzola
(Italy)
Griddled little whole wheat sandwich with ham and gogonzola cheese
posted: 12/12/2006

Fette Rossa
Fedda Rossa
(Italy/Apulia)
An Apulian style of bruschetta with tomatoes
posted: 12/12/2006

Gyro, Shawarma, Doner Kebab
Gyro, Shawurma, Döner Kebabi
(Greece)
Famous street food of the eastern Mediterranean, spit-roasted meat wrapped in flatbread
posted: 10/19/2007

Meatball Hero
(USA/Italian-American)
Italian roll stuffed with meatballs and tomato sauce
posted: 12/13/2006

Mozzarella in Carrozza
Mozzarella in Carrozza
(Italy/Campania-Naples)
Breaded and fried mozzarella cheese
posted: 12/13/2006



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If there is a cookbook of the year, this [Mediterranean Feast] is it.  A remarkably ambitious work....The subject is vast, the scope of time daunting, but Wright comes across as a cheerful, dedicated scholar who was sorry when he had to stop.  Recipes are written to be accessible to contemporary cooks.
- William Rice, Chicago Tribune


I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries.  In his monumental work [Mediterranean Feast], Clifford Wright has made a huge contribution.  An astonishing accomplishment.
- Paula Wolfert, author of The Cooking of the Eastern Mediterranean

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