- Little Foods of The Mediterranean
- 500 Fabulous Recipes for Antipasti, Tapas, Hors d’Oeuvre, Meze, and More
- By Clifford A. Wright
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Mediterranean-food expert Clifford A. Wright presents a jaw-dropping collection of more than 500 recipes for all sorts of appetizers, snacks, and little foods traditionally served across the Mediterranean, including in Spanish tapas bars and Italian cafés, in Tunisian and Moroccan open markets, and on Greek and Turkish meze tables.
These foods are as versatile as they are delicious. Any can be served as an appetizer, but they are much more than that; throughout the Mediterranean traditionally they are served as snacks anytime, or combined to make a whole meal of little dishes. So they’re perfect for both parties or sit-down dinners of any size.
They’re all here— the well-known and exotic, the curious and delicious; recipes include Spicy Fried Mussels, Gorgonzola Fritters, Egyptian Chickpeas with Lime Juice, Bacon-Wrapped Dates, Spicy Grilled Eggplant Sandwiches, Algerian Lamb Turnovers, Fried Stuffed Olives, and Puff Pastry with Sesame and Feta.
Book Details
- Paperback, $21.95
ISBN 978-1-55832-227-1
- Total Pages: 528 pg.
- Trim Size: 7 ¼ x 9 1/8
- Interior Design:
2 Color with Photo Insert
From the Press Room
Praise
“This vast compendium encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat. Whether they are tapas, mezze, 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 around the Mediterranean basin.”
—Jacques Pépin, chef, author of Jacques Pépin Celebrates, and host of public television cooking shows
“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 fascinating notes that explain a rich, diverse food culture.”
—John Mariani, author of The Italian-American Cookbook
“The dishes in Clifford Wright’s Little Foods of the Mediterranean may be little, but their flavors are big. He understands these foods deeply, and reading through his recipes is like sitting, drink in hand, at a long table filled with mezze, enjoying the conversation while we taste a bit of this, a bit of that. We’ll enjoy some of our favorite Mediterranean foods, but Clifford Wright has also unearthed many wonderful dishes that will be new to us.”
—Martha Rose Shulman, author of Mediterranean Light: Delicious Recipes from the World’s Healthiest Cuisine