by Clifford A. Wright
The Mediterranean coast is the world's leading vacation destination, and the beautiful weather and scenery are only part of the draw. To gaze at the sea from a sun-drenched terrace is lovely, but even lovelier, is to gaze at the sea while enjoying a local wine and little bites like Crushed White Bean Crostini and Artichoke Frittata.
In the Mediterranean, the psychology of eating is different. People live to eat rather than eat to live, and the rituals surrounding, food are sacred and sensual. In celebration of the foods and attitudes of the Mediterranean, Clifford A. Wright has written Little Foods of the Mediterranean: 500 Fabulous Recipes for Tapas, Hors d'Oeuvre, Meze, and More. Wright's latest tour de force is an introduction to the way people eat in the Mediterranean region and an awe-inspiring collection of more than 500 recipes for all sorts of appetizers, snacks, and little foods traditionally served across the region, from Spanish tapaps bars and Italian cafés to Tunisian and Moroccan open markets and Greek and Turkish meze tables.
These foods are as versatile as they are delicious. Small foods can be eaten either sitting or standing and can be served as appetiizers, as snacks or as part of a meal of little bites. From Italian Pistachio Canapés to Greek Zucchini and Cheese Pies to Egyptian Sea Bass Kebabs, these foods are perfect for parties or sit-down dinners of any size. Alongside popular favorites like Baba Ghannouj and Mozzarella alla Caprese, Wright shares more esoteric delights like Ligurian Stockfish with Fava Beans and Kibbe Nayya (Lebanese lamb tartar).
Martha Rose Schulman raves that "reading through [Wright's] recipes is like sitting, drink in hand, at a table filled with mezze, enjoying the conversation while we taste a bit of this, a bit of that." and John Mariani states, "Clifford A. Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking. The recipes are as valuable for their authenticity as for Wright's notes that explain a rich, diverse food culture."
Clifford A. Wright is the author of nine cookbooks, including A Mediterranean Feast, winner of the James Beard/KitchenAid Cookbook of the Year and the James Beard Best Writing on Food awards, and Real Stew, a main selection of The Good Cook book club. He writes frequently for Saveur, Bon Appetit, Fine cooking, Food & Wine, Gourmet, and the Los Angeles Times. He lived for many years in Cambridge, Massachusetts and today resides in Santa Monica, California.
Little Foods of the Mediterranean
500 Fabulous Recipes for Tapas, Hors d'Oeuvre, Meze, and More
by Clifford A. Wright
Harvard Common Press
Information provided by the publisher.
This page created November 2003
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