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 26, 2019
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Focaccia with Saffron, Garlic, and Red Pepper
(Italy)
Focaccia seasoned with saffron, garlic, and red pepper flakes
posted: 12/28/2006

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

Pizza Flamiche
Pizza Flamiche
(France/Corsica)
A Corsican version of the Alsatian pizza flamiche with onions and brocciu cheese.
posted: 10/27/2011

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

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

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



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Mediterranean Vegetables is a great reference book that will be invaluable to any chef’s library.  I am especially glad to have it in mine.
- Jean-Georges Vongerichten, chef and co-author of Simple to Spectacular


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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