Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 21, 2019
Bookmark and Share



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



Be notified of updates and events:
 


This book [Mediterranean Feast] is an impressive original study of the cradle of food civilization and marks an important achievement in the field of culinary history.
- James Beard Foundation Book Awards Committee, May 2000


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

(View all)