Clifford Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking. The recipes [in Little Foods of the Mediterranean] are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
- John Mariani, author of The Italian-American Cookbook and The Dicitonary of Italian Food and Drink
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