A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of Venice to the Barbary Corsairs, with More than 500 Recipes by Clifford A. Wright

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Notes about this book

  • Eat Your Books

    2000 James Beard Award (Cookbook of the Year)

  • Eat Your Books

    2000 James Beard Award (Cookbook of the Year)

Notes about Recipes in this book

  • Beans with tuna (Fagioli al tonno)

    • nicolepellegrini on July 26, 2019

      An interesting change of pace from the typical cold Italian tuna and bean salad - cooking the tomatoes gave it more of a saucy-flavor and feeling.

  • Lentil ragout (Maraqa bi'l-adas)

    • ashallen on October 26, 2019

      I was surprised at how well this turned out given the relatively short and simple list of ingredients and the simple cooking method - flavors are multilayered and very good. Recipe specifies 1.5 pounds lamb shoulder - I used ~1 pound and it still seemed liked plenty.

  • Veal liver in the style of Venice (Fegato di vitello alla Veneziana)

    • mcvl on July 30, 2012

      Oh, this is wonderful, just wonderful. If you love liver, as we do, you will make it with beef or pork liver rather than the milder calf's liver, and you won't bother soaking the liver strips in milk. May I suggest also -- based on my single trip to Venice lo these many years ago -- a hint of fresh sage along with the parsley? You won't regret it.

  • Broccoli crêpes (Prokulica palacinka)

    • Yildiz100 on February 17, 2013

      Mashed broccoli instead of puree. More like a pancake/fritter. Might be more crepe like if blended. Good. Baby kind of liked it.

    • Yildiz100 on November 07, 2013

      The second time I made this, I pureed according to the instructions instead of mashing the broccoli. That did not work out well, and produced a thicker pancake that was doughy.

  • Fish stew (Tajin bi'l-hut)

    • Yildiz100 on January 06, 2019

      Very good. Was done at about 50 minutes baking time. I think it called for too much chermoula, though to be fair, I am always a bit skeptical when cilantro is concerned. Note, the chermoula recipe is the one that the author references later in the book for use in all recipes, and not necessarily the one that the original chef, Rafih Benjelloun, would have used, so it makes sense that the proportions aren't perfectly matched. I will just add what looks like an appropriate amount of chermoula in the future.

  • Lingue with swordfish (Lingue al pesce spada)

    • nicolepellegrini on December 16, 2018

      A perfectly fine and very simple version of a Sicilian classic pasta dish.

  • Salt cod fritters (Polpette di baccalà)

    • nicolepellegrini on December 30, 2018

      Made these to use up the last of the salt cod I had from Christmas Eve. Very good, the pine nuts and golden raisins really gave it a nice touch and helped balance out the salt cod flavor. Sort of like a poor man's crab cake (though given how pricey salt cod is today, that's why I didn't want to waste any that I had soaked and ready to eat!) Would definitely make again, in fact, I might try making small ones in the future as party appetizers.

  • Braised pork with coriander seeds and red wine (Hirino afelia)

    • nicolepellegrini on March 07, 2019

      I was very pleasantly surprised by this one. I was worried there wouldn't be much to the flavor with so very few ingredients, but after 90 minutes of slow cooking the meat was tender and spicy. I didn't even marinate it the full 6 hours but it still came out great.

  • Tabbouleh (Tabbula)

    • Yildiz100 on December 28, 2014

      I like this recipe as a general guide, but I always end up tweaking it as I go along. Also, I cut this in half and it still makes a HUGE amount of tabbouli.

  • Egyptian lentils, rice, and macaroni casserole (Kushary)

    • Yildiz100 on October 14, 2015

      This makes a kushary that is exactly like the one I lived off of when I was a tourist in Egypt. The only difference is the kushary I ate always had chickpeas, so I add a few. A cheap, healthy, delicious meal from the pantry.

  • Tunisian pasta with fava beans and bell peppers (Rishta)

    • Yildiz100 on December 28, 2014

      I enjoyed this, but I think it would be better with the fava beans, which I did not have on hand. It needs a good, flavorful homemade harissa, otherwise it is a little flat.

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  • ISBN 10 0688153054
  • ISBN 13 9780688153052
  • Linked ISBNs
  • Published Dec 02 1999
  • Format Hardcover
  • Page Count 840
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint William Morrow

Publishers Text

A groundbreaking cookbook based on original, primary research in eight languages, A Mediterranean Feast weaves together historical and culinary strands from Moorish Spain to North Africa, from Sicily and the kingdoms of Italy to Greece, the coasts of Balkans, Turkey, and the Near East with 500 recipes.

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