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 17, 2017
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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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Small plates that are big on flavor are always in season at my house.  This is another wonderful collection of Mediterranean recipes from Clifford Wright [Little Foods of the Mediterranean] that will send me into the kitchen with pleasure.  Wright strikes just the right note between scholarly and sensual.
- Joyce Goldstein, author of The Mediterranean Kitchen and Saffron Shores


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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