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 15, 2018
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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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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


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

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