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 25, 2020
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Fresh Raspberries on Rose Water-Flavored Mascarpone
(Italy)
Raspberries on a bed of sweet mascarpone flavored with roe water and vanilla bean
posted: 12/13/2006

Fried Bananas in Triple Sec Cream Sauce
(Italy)
Fried powdered sugar-coated bananas in Triple Sec cream sauce
posted: 12/13/2006

Grilled Bananas with Peach Schnapps and Cinnamon
(Italy)
Grilled bananas with confectioner's sugar, peach schnapps, and cinnamon
posted: 12/13/2006

Mango in Lime Syrup
(Italy)
Ripe mangoes with lime syrup
posted: 12/13/2006

Mascarpone Spoonfuls
(Italy)
Spoon dessert of mascarpone cheese drizzled with honey and crushed pistachios
posted: 12/13/2006

Mascarpone with Rose Syrup
(Italy/Lombardy)
Mascarpone cheese with sugar, vanilla, and rose syrup
posted: 12/13/2006

Moon of the Faithful Syrup
(Italy/Sicily)
Preserves of peaches, nectarines, and apricots in lemon-flavored sugar syrup
posted: 12/13/2006

Oranges with Coconut
Mecerada de Naranja con Coco
(Spain/Andalusia)
Valencia orange slices with sugar, coconut, and whipped cream
posted: 01/11/2007

Peaches in Red Wine
(Italy/Apulia)
Marinated peaches in red wine and honey
posted: 12/13/2006

Peaches in Rose Water Syrup
(Arab Levant/Lebanon)
Tossed peaches, sugar, and rose water with whipped cream and crushed pistachios
posted: 12/13/2006



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Clifford Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking.  The recipes [in Little Foods of the Mediterranean] are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
- John Mariani, author of The Italian-American Cookbook and The Dicitonary of Italian Food and Drink


Small plates that are big on flavor are always in season at my house.  This is another wonderful collection of Mediterranean recipes from Clifford Wright [Little Foods of the Mediterranean] that will send me into the kitchen with pleasure.  Wright strikes just the right note between scholarly and sensual.
- Joyce Goldstein, author of The Mediterranean Kitchen and Saffron Shores

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