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 17, 2017
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Frittata with Mushrooms
(Italy)
Italian omelet with portobello mushrooms
posted: 12/13/2006

Frittata with Pancetta and Parmesan Cheese
(Italy)
Italian omelet with pancetta and parmigiano cheese
posted: 12/13/2006

Frittata with Parsley
(Italy)
Italian omelet with parsley
posted: 12/13/2006

Frittata with Peas and Pine Nuts
(Italy)
Italian omelet with peas, pine nuts, and anchovies
posted: 12/13/2006

Frittata with Red Bell Pepper and Asiago Cheese
(Italy)
Italian omelet with red bell pepper, pine nuts, and Asiago cheese
posted: 12/13/2006

Frittata with Sausage and Mozzarella and Tomato Sauce
(Italy)
Italian omelet with Italian sausage, mozzarella, white wine and tomato sauce
posted: 12/13/2006

Frittata with Scallions and Mint
(Italy)
Italian omelet with scallions and mint
posted: 12/13/2006

Frittata with Tomato, Basil, and Mozzarella Cheese
(Italy)
Italian omelet with mozzarella, tomato, and basil
posted: 12/13/2006

Frittata with Ziti and Fontina Cheese
(Italy)
Italian omelet made with cooked ziti and fontina cheese
posted: 12/13/2006

Frittata with Zucchini and Olives
(Italy)
Italian omelet with zucchini and olives
posted: 12/13/2006



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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


Here’s a bookshelf worth of volumes..that celebrate the region’s diverse cooking traditions ....  No book accomplishes that more impressively than Clifford Wright’s magnum opus “A Mediterranean Feast."
- Malachy Duffy, Bon Appetit

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