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 15, 2021
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Bucatini with Big Meatballs in Vegetable Sauce
(Italy)
Bucatini (Perciatelli) with meatballs in tomato-based vegetable sauce
posted: 12/14/2006

Farfalle with Skirt Steak and Mushroom
(Italy)
Farfalle with skirt steak, mushrooms, garlic, parsley in wine sauce
posted: 12/14/2006

Fettuccine with Baby Meatballs and Fresh Fava
(Italy)
Fettuccine with small baked beef, pork, and ground chicken meatballs in wine, chicken broth, and fava beans sauce
posted: 12/14/2006

Fettuccine with Rib Eye Steak and Spinach
(Italy)
Fettuccine with cayenne-dusted rib eye steak medallions and sauteed spinach
posted: 12/14/2006

Lasagnette with Beef in Spinach Mascarpone Sauce
(Italy)
Lasagnette with beef tenderloin strips in spinach mascarpone sauce
posted: 12/14/2006

Macaroni with Beef in Gorgonzola Sauce
(Italy)
elbow macaroni with beef tenderloin in Gorgonzola sauce
posted: 12/14/2006

Penne with Spoon-dropped Baby Meatballs in Spinach Sauce
(Italy)
Penne with marble-sized meatballs in wine sauce with spinach mascarpone puree and a liaison of egg yolks and parmigiano
posted: 12/14/2006

Spaghetti with Ground Beef and Eggplant Sauce
(Italy)
Spaghetti with ground beef and eggplant in a tomato sauce of wine and herbs
posted: 12/14/2006

Spaghetti with Meatballs
(USA/Italian-American)
Classic spaghetti and meatballs in tomato sauce
posted: 12/14/2006

Spaghetti with Sirloin and Red Onion
(Italy)
Spaghetti with beef sirloin pieces and red onion and garlic
posted: 12/14/2006



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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

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