Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
April 17, 2014
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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 Italian and Mediterranean recipes fully-tested in the kitchen of James Beard award winning cookbook author Clifford A. Wright.

[NOTICE: Atomz, the company that runs our search feature above has discontinued service without notice and we are looking for a replacement service.  Sorry for the inconvenience. April 7, 2014]

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.


PLEASE VISIT MY BLOG SITE WWW.COOK-COQUUS.COM.


[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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Cauliflower with Cilantro
Qarnabit bi'l-Kuzbara
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Fried cauliflower florets in olive oil with fresh cilantro and lemon juice
posted: 04/01/2014

Macaroni of the Light Infantry
Maccheroni alla Bersagliera
(Pasta-Baked)
Baked macaroni with peas, ham, and fontina Vald'Aosta cheese
posted: 03/01/2014

Stuffed Zucchini
Etli Kabak Dolmasi
(Vegetables)
Zucchini stuffed with rice, ground lamb, and dill garnished with garlic yogurt
posted: 01/02/2014

Revoltijo de Espárragos
Asparagus Medley
(Vegetables)
Asparagus with a sauce of bread, wine, saffron and cumin
posted: 12/02/2013

Broccoli with Mezithra Cheese
Brokoli me Mezithra
(Vegetables)
Broccoli with brown butter and mezithra cheese
posted: 11/04/2013

 


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[Mediterranean Feast] The Saveur 100.  Voted Most Delicious History Book You Can Cook From.  “Food-in-context has never been more thoroughly (and more cookably) presented."
- Saveur magazine


This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat.  Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best.  I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host

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Gourmet Foods At PastaCheese.com

Gourmet Foods At PastaCheese.com

Gourmet Foods At PastaCheese.com

Gourmet Foods At PastaCheese.com

Gourmet Foods At PastaCheese.com

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