Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 31, 2020
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Andalusia

Revoltijo de Espárragos
Asparagus Medley
(Vegetables)
Asparagus with a sauce of bread, wine, saffron and cumin
posted: 12/02/2013

Rice with Chicken, Veal, Rabbit and Pork in the Córdoban-Style
Arroz Córdobés
(Rice, Couscous, and Other Grains)
Rice cooked with chicken, veal, rabbit, and pork with saffron, paprika, red bell pepper, mushrooms, and peas
posted: 02/20/2009

Stew as the Wife of the Córdoban Farmer Would Make It
Olla Cortijera de Córdoba
(Stews)
Chickpea, cabbage, and bacon stew seasoned with cumin
posted: 01/11/2007

Swiss Chard in the Style of Málaga
Acelgas a la Malagueña
(Vegetables)
Swiss chard with raisins, garlic, and paprika
posted: 07/22/2010

Catalonia

Allioli or Aioli
Garlic Mayonnaise
(Basic Recipes and Sauces)
Garlic mayonnaise
posted: 01/11/2007

Baked Lamb Loin Chops with Original Allioli
Costelles de Xai amb Allioli
(Lamb)
Baked lamb loin chops with mashed garlic blended with olive oil
posted: 12/14/2006

Escalivada - Catalan Vegetable Medley
Escalivada
(Vegetables)
Catalan-style ratatouille with eggplant, bell pepper and vinaigrette
posted: 01/11/2007

Escudella - Catalonian Stew
Escudella
(Stews)
Stew of lamb, beef, pork, chicken, sausage, potatoes and Swiss chard
posted: 01/11/2007

Lentil Stew
Olla amb Llentilles
(Stews)
Savory stew of lentils, Swiss chard, potatoes, and saffron
posted: 03/23/2007

Lobster from the Ampurdán (Empordà)
Llagosta a l'Ampurdán (Empordà)
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Lobster braised with almonds, hazelnuts, white wine, tomatoes, and snails
posted: 01/11/2007



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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


Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world�s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know.  The book is also full of fascinating history.  Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
- Paula Wolfert, author of Paula Wolfert's World of Food, Mediterranean Cooking, The Cooking of South-West France, an

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