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 thirteen books, eleven of which are cookbooks, including his latest Bake Until Bubbly: The Ultimate Casserole Cookbook. Wright’s articles on food and cuisine have appeared in Gourmet, Bon Appetit, Food and Wine, Saveur, and other magazines. As an independent scholar, 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-Mashāq: Studia Arabo-Islamica Mediterranea, Food and Foodways and Gastronomica. Wright has also lectured on food at the Center for European Studies at Harvard University, Boston University, Georgetown University, U.C.-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, Sur la Table and other cooking schools around the United States.

Clifford’s Upcoming Schedule

Clifford will be teaching cooking classes at the Central Markets in Texas:

Austin: Monday, Sept. 22
Fort Worth: Tuesday, Sept. 23
Dallas: Wednesday Sept. 24
San Antonio: Thursday, September 25
Houston: Friday, September 26

For more information and reservations please visit 

Clifford on Radio

Listen to the Podcast of Evan Kleiman’s GOOD FOOD on KCRW-FM, California: There are 17 different shows to listen to, follow the link and choose your show.

The Restaurant Guys on WCTC-AM, New Jersey

Clifford on TV

Clifford on the FOOD NETWORK’s “Cooking Live with Sara Moulton” from 2000.

Mediterranean Journeys with Clifford Wright
(Clifford's Television Show Now in Development)

Clifford A. Wright’s Sample Lectures

“The Arab Role in Mediterranean Gastronomy,” Center for Contemporary Arab Studies, Georgetown University.

“Memory and History” Loyola Marymount University, Los Angeles, CA

“Arab Influences on Medieval Mediterranean Cuisine,” Institute of Medieval History, Boston University.

“How Does Cuisine Happen?” Culinary Institute of America, NY.

“The Discovery of Hard Wheat, the Invention of Macaroni, and the Mediterranean Origins of Italian Cuisine,” Center for European Studies, Harvard University.

“The Veil, the Harem and the Kitchen: the Muslim Woman in Context.” Boston University.

“Towards a Phenomenological History of Food: the Development and Origins of European Cuisine.” Radcliffe College, Harvard University.

“Mediterranean Transits, Trade Routes and Foodways in the Late Medieval World.” Oldways International Symposium,” Barcelona, Seville, Madrid, Spain.

For inquiries concerning demonstration-only or hands-on cooking classes, cooking contest judging, private dinner parties, lecturing, teaching, and consulting contact Clifford at cwright@cliffordawright.com

Clifford's Agent:

Clifford's Publishers:

William Morrow | www.harpercollins.com

John Wiley and Sons | www.wiley.com

Harvard Common Press | www.harvardcommonpress.com

Little, Brown | www.hachettebookgroupusa.com

Simon and Schuster | www.simonsays.com

The directions [in Cucina Rapida] are clear and simple and the results are delicious.  In testing some of the recipes from Cucina Rapida I found that Wright lived up to his promises.  The garlic and parsley shrimp was incredibly easy, took less than 30 minutes and provided one of the best meals my family has enjoyed in some time.
- Ann Wesley, Bloomington Herald-Times

Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine

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