Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
April 16, 2021
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Corsica

Corsican Country Soup
Minestra (Soupe Paysanne)
(Soups)
Rustic soup of beans, potatoes, cabbage, Swiss chard, and bread
posted: 01/10/2007

Lamb and Chestnut Stew
U Tianu d'Agnellu Incu u Castagne
(Stews)
Lamb and chestnut stew in wine and tomatoes
posted: 01/10/2007

Pizza Flamiche
Pizza Flamiche
(Pizza and Focaccia)
A Corsican version of the Alsatian pizza flamiche with onions and brocciu cheese.
posted: 10/27/2011

Languedoc

Brandade
Brandade de Morue
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Whipped salt cod, olive oil, and milk
posted: 03/14/2008

Cassoulet
Cassoulet
(Stews)
Bean stew/casserole with duck confit, pork sausage, pork shoulder, and lamb shoulder
posted: 02/14/2008

Confit de Canard (Fat-preserved Duck)
Confit de Canard
(Fowl)
Seasoned duck preserved in duck fat for cassoulet
posted: 02/14/2008

Demi-Glace
Demi-Glace
(Basic Recipes and Sauces)
Reduced espagnole sauce made from a rich veal stock
posted: 12/08/2007

Drunken Mutton or Lamb
Pistache de Mouton ou d'Agneau
(Lamb)
Baked lamb shoulder in wine with chicken broth and vegetables
posted: 01/09/2007

Duck Breast with Green Peppercorns
(Fowl)
Duck breast with green peppercorns and brandied cream sauce
posted: 12/14/2006

Etouffée of White Beans from Carcassonne
Estouffat de Haricot Blancs
(Stews)
White beans braised in duck fat with salt pork and tomatoes
posted: 03/23/2007



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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


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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