Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 13, 2017
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Peaches with Ricotta, Pistachio, and Apricot Preserve Sauce
(Italy)
Ripe peaches in a custard sauce of ricotta, apricot preserves, and pistachios
posted: 12/13/2006

Poached Pears with Coconut Whipped Cream
(Italy)
Pears poached in brandy, wine, and orange juice served with coconut whipped cream
posted: 12/13/2006

Raspberries and Peaches
(Italy)
raspberries and peaches tossed with sugar and whipped cream
posted: 12/13/2006

Raspberry Preserve Crepes
(Italy)
Crêpes stuffed with raspberry preserves
posted: 12/13/2006

Ricotta and Honey
(Italy)
Fresh ricotta cheese drizzled with orange blossom honey
posted: 12/13/2006

Soup of Exotic Fruits
Zuppa di Salata Dolce Exotica
(Italy)
Sweet soup of mangoes, kiwis, passion fruit, banana
posted: 12/13/2006

Strawberries and Grapes in Syrup with Mint and Vanilla
(Italy)
Fresh strawberries and grapes in mint and vanilla flavored sugar syrup
posted: 12/13/2006

Strawberries in Almond Syrup with Almonds
(Italy)
Strawberries marinated in almond and sugar syrup with shaved almonds and fresh mint
posted: 12/13/2006

Strawberries in Syrup
(Italy)
Fresh strawberries in sugar syrup
posted: 12/13/2006

Strawberry Preserve Omelet
(Italy)
Omelet stuffed with strawberry preserves
posted: 12/13/2006



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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


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

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