Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 16, 2018
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Catalonia

Mashed Potatoes with Salt Pork and Swiss Chard
Puré de Patatas amb Cansalada
(Vegetables)
Skillet-fried mashed potato and Swiss chard cake in pork fat
posted: 01/17/2008

Pa amb Oli i Pa amb Tomàquet
Bread with Oil and Bread with Tomato
(Breads (Sandwiches, Panini etc))
Homemade bread slice with rubbed tomato
posted: 02/01/2016

Patatas Brava
Patatas Brava
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
A tapa of potatoes stuffed with allioli and spiced tomato sauce
posted: 01/03/2011

Pork in the Catalan Style
Porc a la Catalunya
(Pork)
Braised pork butt with almonds and eggplant
posted: 05/31/2012

Rabbit with Samfaina (Vegetable Marmalade)
Conill amb Samfaina
(Rabbit and Game)
Rabbit in Catalonian vegetable marmalade called samfaina
posted: 01/28/2010

Romesco
Romesco
(Basic Recipes and Sauces)
Catalan sauce of red bell peppers, tomatoes, and almonds
posted: 04/08/2009

Spicy Catalan Stew of Haricot Beans
Salpiquet de Mongetes
(Stews)
Bean stew with pork, sausage, garlic, and bacon
posted: 05/03/2013

Murcia

Murcian Cauldron
Caldero Murciano
(Stews)
Thick fish and rice stew with garlic, potatoes, and saffron
posted: 01/11/2007

Red Bell Pepper Salad
Ensalada Murciana
(Salads)
Roasted red bell pepper and tomato salad with cumin
posted: 07/29/2008

Valencia

Arroz a Banda
Arros a Banda
(Rice, Couscous, and Other Grains)
Rice cooked in a rich fish broth with mixed seafood
posted: 03/10/2009



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Cliff is our GO TO guy whenever we need advice on a particularly intriguing recipe or ingredient. That's why we are thrilled to be holding his new HOT and hip collection of recipes [Some Like it Hot] that will guide you on a world tour guaranteed to blow your taste buds away!
- Mary Sue Milliken and Susan Feniger Chefs/Owners, Border Grill and Ciudad


This book [Mediterranean Feast] is an impressive original study of the cradle of food civilization and marks an important achievement in the field of culinary history.
- James Beard Foundation Book Awards Committee, May 2000

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