Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
March 21, 2018
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Spicy Bread Starter Veloute
Piquant Algerian Jewish soup made from bread starter (sponge or poolish)
posted: 03/31/2015

Spicy Meat and Onion Stew
Beef stew with onions, tomatoes, and coriander
posted: 01/10/2007


Fish with Spices
Peshe kon Bahar
Fish braised in tomatoes and wine with turmeric, paprika, and saffron
posted: 04/24/2008


Skirt Steak with Onions
Filete Estofar con Cebollas
Skirt steak sauteed with onions in olive oil
posted: 01/21/2009


Cheese and Potato Cigars of the Tunisian Jews
Brik bi l-Batata
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Deep-fried cheese and potato pastry roll-ups with turmeric
posted: 07/20/2009

Tunisian Jewish Sabbath Veal Stew
Veal, chickpeas, and potatoes stewed with turmeric and other seasonings
posted: 01/10/2007

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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

Small plates that are big on flavor are always in season at my house.  This is another wonderful collection of Mediterranean recipes from Clifford Wright [Little Foods of the Mediterranean] that will send me into the kitchen with pleasure.  Wright strikes just the right note between scholarly and sensual.
- Joyce Goldstein, author of The Mediterranean Kitchen and Saffron Shores

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