Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
February 22, 2017
Bookmark and Share



Bananas in Kirsch and Raspberry Preserves
(Italy)
Fried powdered sugar-coated bananas in kirsch and raspberry preserves
posted: 12/13/2006

Batter-fried Peaches with Cinnamon and Honey
(Italy)
Batter-fried peaches with honey and cinnamon
posted: 12/13/2006

Blackberry Tart
Tarte aux Mûres
(France/Provence)
Blackberry tart with apricot glaze
posted: 06/15/2008

Cannoli
Cannoli
(Italy/Sicily)
Sweet ricotta cheese stuffed pastry tubes
posted: 07/01/2011

Coconut-flavored Rice Pudding with Figs
(None Selected/None Selected)
Rice pudding with coconut, figs, vanilla, and brown sugar
posted: 12/13/2006

Coffee Ice
Granita di Caffé
(Italy/Sicily)
Coffee granita
posted: 10/25/2007

Dessert Pasta with Honey and Pistachios
(Greece/Crete)
Cooked soup pasta with orange blossom honey and pistachios
posted: 12/13/2006

Fig and Honey Sorbet
Sorbetto di Fichi e Miele
(Italy/Apulia)
Sorbet blended with figs and honey
posted: 12/13/2006

Fig Tart
Crostata di Fichi
(Italy/Tuscany)
A short dough latticework tart of fig marmalade
posted: 08/03/2007

Floating Islands in a Raspberry Sea
Ile Flottante
(France)
Baked meringue in raspberry sauce
posted: 12/13/2006



Be notified of updates and events:
 


This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat.  Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best.  I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host


[Mediterranean Feast] The Saveur 100.  Voted Most Delicious History Book You Can Cook From.  “Food-in-context has never been more thoroughly (and more cookably) presented."
- Saveur magazine

(View all)