Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
September 2, 2010
Bookmark and Share


Focaccia with Saffron and Garlic
(Italy)
Focaccia seasoned with saffron and garlic
posted: 12/28/2006

Palermo Pizza
Sfincione alla Palermitana
(Italy/Sicily)
Pizza with fresh sardines, tomatoes, onion, and caciocavallo cheese
posted: 01/10/2007

Pissaladière
Pissaladière
(France/Provence)
Provencal pizza with caramelized onions, black olives, and anchovy
posted: 09/09/2009

Pizza Margherita
(Italy/Campania-Naples)
The classic Neapolitan pizza
posted: 01/10/2007

Sfiha
Sfiha
(Arab Levant/Syria)
Small Arab open-faced pounded meat pizza
posted: 10/28/2009



Be notified of updates and events:
 


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


Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine

(View all)

Clifford Wright's Kitchen Store



Tahini
$15.00