Mediterranean Small Plates - by Clifford Wright (Paperback)

About the Book

Small-plate dining is a Mediterranean tradition that's become popular throughout the world. Mediterranean Small Plates includes recipes and presentation ideas for appetizers, antipasto, and charcuterie to share with friends and family.

Book Synopsis

Mediterranean food expert and James Beard Award winner Clifford Wright presents a mouth-watering collection of recipes for tapas, mezze, antipasti, and other small plates traditional across the Mediterranean region.

The Mediterranean region shares a love of bold flavor and fresh ingredients. Mediterranean Small Plates takes you on a culinary journey, showing you how each country uses the foundational ingredients of olive oil, garlic, tomatoes, eggplant, peppers, onions, and fresh herbs to develop their own unique range of flavors and textures.

In addition to being beautiful to behold and delicious to eat, a diet of Mediterranean dishes has been scientifically linked to good health, including increased life span, improved brain function, better eye health, lower risk of certain cancers, decreased risk of heart disease and diabetes, and reduced inflammation. With small plates, you can easily share an adventurous, flavorful variety of these healthy foods with family and friends.

Enjoy making and sharing:

• Catalonian Spinach Empanadas with Raisins and Pine Nuts
• Puff Pastry Crescents with Saffron Chicken and Almonds
• Tomato and Avocado Salad
• Baked Zucchini Stuffed with Shrimp in the Provencal Style
• Artichoke and Mozzarella Crostini
• Fresh Favas, Young Artichokes, and Spring Peas in the Sicilian Style
• Grilled Feta Cheese in Grape Leaves
• Grilled Moroccan-Style Skewers of Spicy Ground Beef

Filled with stunning photography and easy-to-prepare recipes to serve and savor, Mediterranean Small Plates makes every meal a celebration.

About the Author

Clifford A. Wright is a cook, cookbook author, and independent culinary historian who won the James Beard Cookbook of the Year award and the Beard award for the Best Writing on Food for A Mediterranean Feast in 2000. He is the author of 16 books, 14 of which are culinary histories and cookbooks. He is also the author of both popular and scholarly articles on chiles.