Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
September 22, 2018
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Rice Fisherman Style
(Rice, Couscous, and Other Grains)
Fisherman's style boiled rice with shrimp, scallops, squid with saffron and parsley
posted: 12/28/2006

Rice with Brussels Sprouts and Sausage
(Rice, Couscous, and Other Grains)
Boiled rice with Italian sausage, Brussels sprouts, and sage
posted: 12/28/2006

Rice with Parsley and Mint
(Rice, Couscous, and Other Grains)
Boiled rice with parsley and mint
posted: 12/28/2006

Rice with Saffron Shrimp
(Rice, Couscous, and Other Grains)
Boiled rice with shrimp and saffron
posted: 12/28/2006

Rice with Salmon and Salmon Caviar
(Rice, Couscous, and Other Grains)
Boiled rice with salmon fillet, sage, and parsley topped with chopped egg and salmon caviar
posted: 12/28/2006

Ricotta - Homemade
(Basic Recipes and Sauces)
Full instructions on how to make fresh ricotta cheese at home
posted: 01/07/2007

Ricotta and Hazelnut Fritters
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
fritters of mashed potatoes or flour with ricotta and hazelnut
posted: 12/11/2006

Ricotta and Honey
(Desserts)
Fresh ricotta cheese drizzled with orange blossom honey
posted: 12/13/2006

Ricotta Salata and Black Olives
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
A simple antipasto of ricotta salata and black olives drizzled with olive oil
posted: 12/11/2006

Rigatoncello with Sausages and Romanesco Cauliflower
(Pasta with Sausage)
Small rigatoni with sausages and romanesco cauliflower in tomato and cream sauce
posted: 02/11/2007


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Apulia

Calabria

Campania

Campania-Naples



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Mediterranean Vegetables is a great reference book that will be invaluable to any chef’s library.  I am especially glad to have it in mine.
- Jean-Georges Vongerichten, chef and co-author of Simple to Spectacular


This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat.  Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best.  I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host

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