Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
October 3, 2015
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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

Read Clifford A. Wright at Zesterdaily         

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

One-Pot Wonders

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Hot & Cheesy

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The Best Soups in the World

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Bake Until Bubbly: The Ultimate Casserole Book

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Some Like It Hot: Spicy Favorites from the World’s Hot Zones

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Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors d' Oeuvre, Meze, and More

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Real Stew: 300 Recipes for Authentic Home-Cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, Bouillabaisse, Strogan

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A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of

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Swordfish in Tomato Vinegar Sauce
Pesce Spada alla Stemperata
Swordfish braised in tomatoes, vinegar, olives, capers, and onions
posted: 08/14/2015

Steamed Moroccan Chicken
Dajaj Mufawwar
Spiced whole chicken steamed with potatoes, green beans,carrots, and bell peppers
posted: 07/01/2015

(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Egyptian style fava bean puree with fresh herbs
posted: 06/01/2015

Spicy Bread Starter Veloute
Piquant Algerian Jewish soup made from bread starter (sponge or poolish)
posted: 03/31/2015

Boiled Croatian Cheese Strudel
Zagorski Štrukli
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Cheese-stuffed boiled puff pastry
posted: 03/02/2015


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"The  recipes in  Grill Italian are  traditional, informative, and most important, delicious.  Cliff Wright brings together the best of  Italy's flavors  and easy techniques."
- Bobby Flay, chef and co-owner of Mesa Grill and Bolo

Just like what’s happening with barbecue and grilling books (and Italian cookbooks), publishers feel obliged to regularly come out with books covering the same subject over and over again. This is because it is difficult to keep books in print, and older books (with a few exceptions, like The Joy of Cooking) are simply not as marketable as newer books. That said, Wright’s collection of hot and spicy recipes from around the world [Some Like it Hot] is much like the dozens that have come before it. It is comprehensive and the recipes look like they are authentic and complete, with a lot of anecdotal information to delight the reader. ...  Anyone who can write a chapter title like “Hot Chicks, Wicked Ducks, and Killer Rabbits” gets a pat on the back from me! 
- Dave DeWitt, author of The Chile Pepper Encyclopedia;

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