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 11, 2017
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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



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"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times


This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat.  Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best.  I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host

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