The Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More

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Harvard Common Press, Sep 26, 2003 - Cooking - 528 pages
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The author combs the shores of the Mediterranean in search of the world's most delicious appetizers and finds them all over the region, in Spanish tapas bars and Italian cafes, in Moroccan outdoor markets, Greek and Turkish meze tables, and trattorias up and down the Italian coast. Simultaneous. Good Cook.

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Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More

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Several other solid books on the "little" dishes of the Mediterranean have recently appeared, including Diane Kochilas's Meze and Anissa Helou's Mediterranean Street Food, but none has the wide ... Read full review


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 and Pies and Baked Turnovers
Rollups and Wraps
Kebabs Skewers and Other Grilled Foods
Grilled Chicken Kebabs
Levantine Grilled Lamb Kafta
Grilled Lambs Tongue Marinated
Pickled Marinated and Preserved Little Dishes
Sauces Condiments and Spice Mixes
Suggested Party Menus

Pizzas Calzones and Empanadas
Fried Turnovers
Fried Tidbits

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About the author (2003)

Clifford A. Wright won the James Beard/KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast (William Morrow), which was also a finalist for the International Association of Culinary Professionals (IACP) Cookbook of the Year award that same year. He is the author of fourteen books, twelve of which are cookbooks. Wright's articles on food and cuisine have appeared in Gourmet, Bon Appétit, Food & Wine, Saveur, and other magazines. He is a contributing editor to As an independent researcher, Wright wrote the food entries for Columbia University's Encyclopedia of the Modern Middle East and has published scholarly articles on food in peer-reviewed journals such as Al-Masaq: Islam and the Medieval Mediterranean, Food and Foodways, and Gastronomica. Wright has also lectured on food at the Center for European Studies at Harvard University, Boston University, Georgetown University, Davidson College in North Carolina, Loyola Marymount University, South Dakota State University, University of California at Santa Barbara, and the Culinary Institute of America, among other institutions. As a cooking teacher, he has taught cooking classes at the Central Market cooking schools in Texas, the Rhode Island School of Design, Institute for Culinary Education in New York, Sur la Table, and other cooking schools around the United States. His website is one of the most-visited sites for people interested in Mediterranean foods. In 2009 he launched the Venice Cooking School ( with Martha Rose Shulman in Los Angeles, California. He lives in Santa Monica, California.

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