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 15, 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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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


My favorite [of the cookbooks reviewed] is Cucina Rapida, a delicious discovery for lovers of Italian food.  Most of the recipes can be done in 30 minutes or less, and the flavors are forthright.  I’ve cooked a lot from this book since it came out in early summer and have yet to be disappointed.  The recipe for Linguine with Shrimp, Spinach, and Lemon is bright-tasting, a memorable supper that I will make again for my family or for casual entertaining.
- Felicia Gressette, Akron Beacon Journal

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