Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 20, 2019
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Fish Roe with Eggs
(Italy)
Scrambled eggs with fish roe
posted: 12/13/2006

Frittata Made to Look like Pizza
(Italy)
Italian omelet with tomatoes, olives, and fontina cheese
posted: 12/13/2006

Frittata of Lamb and Parsley
Maquda bi'l-Lahm
(Algeria)
Algerian-style frittata with lamb, parsley, and onions
posted: 06/02/2009

Frittata of Saffron Fettuccine and Smoked Salmon
(Italy)
Frittata made from Fettuccine with Pink Sauce
posted: 02/02/2009

Frittata with Almonds and Fresh Goat Cheese
(Italy)
Italian omelet with goat cheese, almonds, and pecorino cheese
posted: 12/13/2006

Frittata with Artichokes
(Italy)
Italian omelet with artichoke foundations
posted: 12/13/2006

Frittata with Cheese
Frittata con Formaggio
(Italy)
Italian omelet with mozzarella, ricotta, and fontina cheese
posted: 12/13/2006

Frittata with Fresh Ricotta and Anchovy
(Italy)
Italian omelet with ricotta cheese and anchovies
posted: 12/13/2006

Frittata with Gorgonzola, Tomatoes, and Olives
(Italy)
Italian omelet with parmigiano, Gorgonzola, olives and tomato
posted: 12/13/2006

Frittata with Ham, Cheese, and Tomato
Frittata con Prosciutto Cotto e Formaggio
(Italy)
Italian omelette with pancetta, ham, taleggio cheese, and tomato
posted: 12/13/2006



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[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


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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