x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Little Foods of The Mediterranean: 500 Fabulous Recipes For Antipasti, Tapas, Hors D'Oeuvre, Meze, and More by Clifford A. Wright

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Frico

    • Breadcrumbs on March 01, 2015

      p. 93 - Not that a recipe is required for this simple but always tasty snack but I came across CW's version as I was flipping through the book looking for another recipe. The "variation" mentioned by EYB is a variety of fillings you can use to stuff your frico. In this instance I opted for the straight-up version. I was using a crappy "not-s0-non-stick" frying pan and I didn't achieve the wafers I normally do, instead I had frico rolls. Still tasty but didn't have the usual lacy visual appeal. The pan is now in the donation bag and balance has been restored in the bc kitchen! Always delicious though, regardless of the their appearance.

  • Caciocavallo and anchovy fritters from Sicily

    • Kaycee on March 24, 2010

      Sound like Lucy's, but she didn't use any cheese.

  • A little Turkish dish called "Albanian liver"

    • mcvl on July 29, 2011

      Delightful. Having some fresh mint leaves on hand, I added them to the salad and would do so again in the future.

  • Turkish celeriac slaw

    • mcvl on August 09, 2013

      Good. Not special.

  • Corsican chickpea salad

    • michalow on May 09, 2018

      Bright and fresh testing -- better than the sum of its parts. I used pomegranate vinegar, reduced the onion, and added minced celery.

  • Marinated carrot salad from Seville

    • michalow on May 19, 2013

      Very nice. I steamed the carrots (rather than simmering in broth) and added a dried chile to the mix. Be sure to use a good quality olive oil.

  • Antipasto magro #2

    • jenmacgregor18 on February 22, 2013

      Since I don't like big pieces of anchovy, I used anchovy paste and stirred it into the olive oil. Usually use 1/2 green and 1/2 sweet peppers. ...and serve it with red wine vinegar. Delicious. A perfect use for all those bell peppers from the garden. It's definitely something I have to make every summer.

  • Harisa

    • sarahawker on February 02, 2015

      Made for Barter group. It's HOT. I used it to toss with roasted potatoes and it was very good. 1 cup goes a LONG way.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1558322272
  • ISBN 13 9781558322271
  • Linked ISBNs
  • Published Jan 11 2003
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Harvard Common Press,U.S.
  • Imprint Harvard Common Press,U.S.

Publishers Text

Around the Mediterranean these small foods are known as hors d'oeurve, amuse-guele, amuse-bouche, passatempo, antipasto, tapas, mazza, meze, zakuski, qimiyya, and adu, not to mention the host of snacks and streets foods that are so inviting. These little foods are becoming better known in America, where all of them are assumed to be appetizers... For me an appetizer is a preview, a taste of things to come. Every recipe in this book is an appetizer, but many recipes are much more, because throughout the Mediterranean it is not a shared culinary tradition that the appetite needs an opening, a stimulation. In many cultures, especially in countries of North Africa and the Near East, the notion of an appetizer is foreign. The book is an introduction to the way people eat in the Mediterranean. I understand that it will be used both as an appetizer book and as a book on the Mediterranean style of eating and you can feel comfortable with both approaches.

--from the introduction



Other cookbooks by this author