Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
May 21, 2018
Bookmark and Share



Valencia

Artichoke Ceviche
Alcachofas en Escabeche
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Artichoke foundations cooked and preserved in olive oil, sherry vinegar, and garlic
posted: 01/11/2007

Creamed Eggplant
Berenjenas a la Crema
(Vegetables)
Stuffed eggplant with creamed eggplant, shrimp, and mushrooms
posted: 09/04/2008

Empanada with Peppers
Empanada (Tortilla Española)
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Empanada stuffed with red and green bell peppers and tomatoes seasoned with cumin and paprika
posted: 10/03/2007

Fideos in the Style of Gandía
Fideuà al Estilo de Gandía
(Pasta with Fish)
Pasta strands cooked in a paella pan with a flavorful fish broth
posted: 08/31/2012

Heavenly Broth
Caldo del Cielo
(Soups)
Potato, salt cod, and egg soup
posted: 07/01/2009

Paella with Sausage and Seafood
(Rice, Couscous, and Other Grains)
Paella-style rice with spicy sausage and mixed seafood
posted: 03/31/2008

Paella with Seafood # 1
Paella di Mariscos
(Rice, Couscous, and Other Grains)
The classic Valencian seafood paella
posted: 01/11/2007

Paella with Seafood # 2
Paella with Seafood
(Rice, Couscous, and Other Grains)
The classic Valencian seafood paella for four or five
posted: 02/23/2009

Swordfish with Orange Sauce
Pez Espada a la Naranja
(Seafood)
Baked swordfish and potatoes in orange sauce
posted: 01/11/2007

General

Basic Puff-Pastry Short Dough for Empanadas
(Bread Doughs, Short Doughs, and Batters)
Short dough by Penelope Casas
posted: 10/01/2007



Be notified of updates and events:
 


If you believe that vegetables are the keystone to a sound diet, and if you believe, as more than a few influential cooks do, that many vegetables are best-- and best prepared— in countries that surround the Mediterranean Sea, this [book Mediterranean Vegetables] may prove to be the best of all possible books.  This is a lively reference book that contains a generous number of workable recipes.  Here’s a book that’s likely to make the commute from bedside table to kitchen and back frequently.  Voted Top 10 Cookbooks of 2001 
- William Rice, Chicago Tribune


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

(View all)