Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
May 21, 2018
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Skordalia - Potato and Garlic Puree
Skordalia
(Basic Recipes and Sauces)
Blended condiment of potatoes, garlic, bread, and olive oil
posted: 01/10/2007

Spanakopita - Spinach Pie
Spanakopita
(Pies-Savory)
Spinach and cheese phyllo pastry pie
posted: 01/10/2007

Tomato and Cucumber Salad with Feta Cheese
Angourodomatosalata me Feta
(Salads)
Tomato, cucumber, olive salad with feta cheese and vinaigrette
posted: 01/10/2007

Tyropitakia - Cheese Pie
Tyropitakia
(Pies-Savory)
Cheese pie made with phyllo pastry
posted: 01/03/2008

Tzatziki
Tzatziki
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Yogurt, cucumber, and garlic dip
posted: 10/16/2009



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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


This book [Mediterranean Feast] is an impressive original study of the cradle of food civilization and marks an important achievement in the field of culinary history.
- James Beard Foundation Book Awards Committee, May 2000

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