Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 17, 2017
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Languedoc

Mussels with Spinach
Moules aux Epinards
(Vegetables)
Mussels steamed in white wine and cooked with spinach and saffron
posted: 01/09/2007

Octopus Pie from Sète
Tielle de Poulpe Sètoise
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Small spicy pie of octopus in tomatoes
posted: 10/26/2007

Omelet with Pine Nuts
Omelete aux Pignons
(Eggs)
Omelet cooked in olive oil with pine nuts
posted: 01/09/2007

Oysters au Gratin Roquefort
Huitres Gratinées au Roquefort “Société”
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Oysters baked au gratin with Roquefort cheese
posted: 08/01/2012

Seared Raw Fois Gras with Green Grapes
Foie Gras de Canard Poêlé aux Raisins Blancs
(Variety Meats)
Duck foie gras seared with sauternes and grapes
posted: 10/28/2009

Shepherd's Salad from Languedoc
Salade du Berger
(Salads)
Salad of crisphead lettuce, radicchio, chicory with walnut oil vinaigrette
posted: 11/01/2010

Snail Fritters
Beignets d'Escargot
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Fried snail fritters
posted: 08/02/2016

Tomato and Anchovy Salad
Anchoïyade
(Salads)
Heirloom tomato salad with anchovies, hard-boiled egg, and olives with vinaigrette
posted: 06/02/2014

Toulouse Sausage
Saucisse de Toulouse
(Sausage, Grilled Sausage, Mixed)
Fresh country pork sausage from southwest France
posted: 02/14/2008

Provence

Blackberry Tart
Tarte aux Mûres
(Desserts)
Blackberry tart with apricot glaze
posted: 06/15/2008



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There are so many interesting flavors and combinations here [in Mediterranean Vegetables].  Having had the honor of eating some of these dishes cooked by Cliff’s own hand, I know how good they really are.  I can’t wait to cook them myself.
- Deborah Madison, author of Vegetarian Cooking for Everyone and The Greens Cookbook


Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine

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