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, 2022
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Strawberries and Grapes in Syrup with Mint and Vanilla
(Desserts)
Fresh strawberries and grapes in mint and vanilla flavored sugar syrup
posted: 12/13/2006

Strawberries in Almond Syrup with Almonds
(Desserts)
Strawberries marinated in almond and sugar syrup with shaved almonds and fresh mint
posted: 12/13/2006

Strawberries in Syrup
(Desserts)
Fresh strawberries in sugar syrup
posted: 12/13/2006

Strawberry Preserve Omelet
(Desserts)
Omelet stuffed with strawberry preserves
posted: 12/13/2006

Stuffed Breast of Veal
(Veal)
Baked breast of veal stuffed with bread crumbs, pistachios, olives, and ham
posted: 01/02/2007

Stuffed Roasted Tomato with Provolone
(Vegetables)
Roasted tomato slices topped with bread crumb stuffing of garlic, pine nuts, and oregano with provolone topping
posted: 01/03/2007

Stuffed Squid - Italian
Calamari Ripieni
(Seafood)
Squid stuffed with bread crumbs, garlic, and anchovy and cooked in olive oil
posted: 12/29/2006

Sweet and Sour Celery
(Vegetables)
Celery in balsamic vinegar, sugar, and olive oil
posted: 01/03/2007

Sweet and Sour Green Beans and Fennel
(Vegetables)
Green beans, fennel, and tomatoes in a sweet and sour basil and anchovy sauce
posted: 01/03/2007

Swiss Chard Stalk Soup
(Soups)
Soup of Swiss chard stalks in chicken broth
posted: 01/02/2007


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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Just like what’s happening with barbecue and grilling books (and Italian cookbooks), publishers feel obliged to regularly come out with books covering the same subject over and over again. This is because it is difficult to keep books in print, and older books (with a few exceptions, like The Joy of Cooking) are simply not as marketable as newer books. That said, Wright’s collection of hot and spicy recipes from around the world [Some Like it Hot] is much like the dozens that have come before it. It is comprehensive and the recipes look like they are authentic and complete, with a lot of anecdotal information to delight the reader. ...  Anyone who can write a chapter title like “Hot Chicks, Wicked Ducks, and Killer Rabbits” gets a pat on the back from me! 
- Dave DeWitt, author of The Chile Pepper Encyclopedia; Fiery-Foods.com


Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture

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