Favorite Cookbooks: Little Foods Of The Mediterranean

by A.J. Coltrane

New category! Favorite Cookbooks. First up is Little Foods of the Mediterranean by Clifford A. Wright.

The book contains 500 recipes — tapas, meze, hors d’oeuvre, and antipasti from around the Mediterranean — everywhere from Spain, to Italy, Greece, Tunasia, France, Morocco and Egypt. Wright is a scholar as well as a food writer; the book contains historical information about the origin of many of the dishes. There is also quite a bit of text about the history of the region that the dishes belong to.

The Chapters:

Canapes, Crostini, Bruschetta, Little Sandwiches, and Croutes
Dips, Spreads, and Pates
Cheesy Mouthfuls
Frittatas and Other Eggy Delights
Saucy Little Dishes, Part I (Chicken, Meat, and Seafood)
Saucy Little Dishes, Part II (Vegetables)
Stuffed Vegetables
Salads and Other Cold Vegetable Dishes
Filled Pastries, Puffs, Pies, and Baked Turnovers
Pizzas, Calzones, and Empanadas
Fried Turnovers
Fried Tidbits
Roll-Ups and Wraps
Seafood Salads and Platters
Kebabs, Skewers, and Other Grilled Foods
Pickled, Marinated, and Preserved Little Dishes
Sauces, Condiments, and Spice Mixes
Pastry Doughs and Batters

There is some “weird stuff” in the book —  it’s helpful to have a fairly expansive pantry to call on. Overall though, there are hundreds of great recipes that can be done with common ingredients.

From the back cover:

This vast compendium 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 it’s 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 Pepin

That sums it up well. Amazon.com link here.

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