Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
January 19, 2020
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Andalusia

Andalusian-Style Chicken, Beef, and Ham Meatballs
Albóndigas a la Andaluza
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Chicken, ham, beef meatballs in a saffron sauce
posted: 01/11/2007

Beets with Tuna
Remolachas con Atún
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Beetroot and tuna in olive oil with vinegar and garlic served as a tapas
posted: 02/25/2008

Cocido - Andalusian Stew
Cocido Andaluz or Olla Podrida
(Stews)
The quintessential Spanish stew
posted: 02/25/2008

Fasting Soup
Potaje de Vigilia
(Soups)
Chickpea, potato, spinach soup with saffron, pine nuts, and sherry vinegar-soaked bread
posted: 01/02/2012

Gazpacho
Gazpacho
(Soups)
Cold soup of pureed tomato, cucumber, bell pepper with garnishes
posted: 01/11/2007

Grilled Pork Kebabs from Andalusia
Pinchon Moruno
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Grilled spiced pork kebabs
posted: 03/27/2008

Ham Fritters in the Andalusian Style
Buñuelitos de Jamón
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Beer-batter fried ham fritters
posted: 01/11/2007

Lettuce Frittata from Córdoba
Tortilla de Lechuga
(Eggs)
Spanish-style frittata (tortilla) with lettuce and paprika
posted: 02/25/2008

Oranges with Coconut
Mecerada de Naranja con Coco
(Desserts)
Valencia orange slices with sugar, coconut, and whipped cream
posted: 01/11/2007

Potato and Spinach Frittata
Tortilla de Patatas e Espinaca
(Eggs)
Thick Spanish-style omelet or frittata with potato and spinach
posted: 11/01/2014



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There are so many interesting flavors and combinations here [in Mediterranean Vegetables].  Having had the honor of eating some of these dishes cooked by Cliff’s own hand, I know how good they really are.  I can’t wait to cook them myself.
- Deborah Madison, author of Vegetarian Cooking for Everyone and The Greens Cookbook


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

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