Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 19, 2018
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Provence

Bouillabaisse
Bouillabaisse
(Stews)
Provencal style fish stew
posted: 01/09/2007

Braised Veal in the Style of the Camargue
Tendrons de Veau à la Gardiane
(Veal)
Braised veal in wine with mushrooms, tomatoes, and olives
posted: 01/09/2007

Brandade of White Beans
Brandade de Haricots Blancs
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
The bean cousin of brandade de morue, whipped with milk, olive oil, and lemon juice
posted: 01/12/2009

Daube Provençal
Daube Provençal
(Stews)
Classic beef stew of Provence
posted: 06/03/2008

Fillet of Sole with Tarragon Sauce
Filets de Sole Sauce Estragon
(Seafood)
Sole fillets on top of tarragon sauce
posted: 07/15/2008

Housewife-Style Garlic Soup
Soupe Aïgo Bouïdo à la Ménagère
(Soups)
A simple garlic soup of Provencal housewives
posted: 01/07/2010

Leek Tart
Tarte de Poireaux
(Pies-Savory)
Tart of sauteed leeks and cream
posted: 01/04/2016

New Carrots and New Peas
Carottes Nouvelle aux Petits Pois
(Vegetables)
Delicate spring carrots and peas cooked with cream
posted: 05/19/2009

Oxtail Stew in the Style of the Camargue
Taureau Sauvage à la Gardiane
(Stews)
Oxtail stewed in red wine with potatoes, orange zest, and black olives
posted: 01/09/2007

Pan Bania
Pan Bania
(Breads (Sandwiches, Panini etc))
Provençal sandwich of black olives, pimientos, tomatoes, fava beans, and vinegar
posted: 04/01/2011



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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


"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times

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