Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
July 30, 2016
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Welcome to your source for the authentic and traditional foods of Italy and the Mediterranean in their cultural and historical context illustrated with hundreds of heirloom and innovative Italian and Mediterranean recipes fully-tested in the kitchen of James Beard award winning cookbook author Clifford A. Wright.

This is the site for people for whom food is glorious and not fearsome, for people who watch their happiness before they watch their weight, for people who believe that behind every swallow is an insight into who they are. Here is your entry into the world of the most popular cuisines in the world, the world of all the culinary regions of Italy and the Mediterranean. You will find the culinary cultures of Italy and all the countries of the Mediterranean offered with the same depth and balance of recipes and their histories as you would in a flavorful bouillabaisse.

Cuisine does not spring from nowhere and it does not spring from restaurants. Cuisine is a cultural phenomenon that evolves from real people in kitchens cooking to provide food for their families guided by culture, history, agricultural, and need and wants. Here you will find REAL food. I hope you enjoy the recipes and culinary history posted here.

Read Clifford's blog www.cook-coquus.com

Read Clifford A. Wright at Zesterdaily         






[photo of Clifford A. Wright: Michelle van Vliet]



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Spinach with Spices and Yogurt
Burani
(Vegetables)
Spinach sauteed with cardamom, cloves, allspice, garlic, nutmeg, cinnamon, coriander, walnuts and yogurt
posted: 05/31/2016

Lentil and Bulgur Soup
Ezo Gelin Corbasi
(Soups)
Lentil, bulgur, and mint soup
posted: 04/02/2016

Couscous with Vegetables
Kaskasu bi’l-Khudra
(Rice, Couscous, and Other Grains)
Couscous with turnips, chickpeas, zucchini, and carrots
posted: 03/01/2016

Pa amb Oli i Pa amb Tomàquet
Bread with Oil and Bread with Tomato
(Breads (Sandwiches, Panini etc))
Homemade bread slice with rubbed tomato
posted: 02/01/2016

Leek Tart
Tarte de Poireaux
(Pies-Savory)
Tart of sauteed leeks and cream
posted: 01/04/2016

 


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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


Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world’s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know.  The book is also full of fascinating history.  Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
- Paula Wolfert, author of Paula Wolfert’s World of Food, Mediterranean Cooking, The Cooking of South-West France, an

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