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]
Hot & Cheesy
The Best Soups in the World
Bake Until Bubbly: The Ultimate Casserole Book
Some Like It Hot: Spicy Favorites from the World’s Hot Zones
Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors d' Oeuvre, Meze, and More
Real Stew: 300 Recipes for Authentic Home-Cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, Bouillabaisse, Strogan
A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Fried snail fritters
Spinach with Spices and Yogurt
Spinach sauteed with cardamom, cloves, allspice, garlic, nutmeg, cinnamon, coriander, walnuts and yogurt
Lentil and Bulgur Soup
Ezo Gelin Corbasi
Lentil, bulgur, and mint soup
Couscous with Vegetables
(Rice, Couscous, and Other Grains)
Couscous with turnips, chickpeas, zucchini, and carrots
Pa amb Oli i Pa amb Tomàquet
Bread with Oil and Bread with Tomato
(Breads (Sandwiches, Panini etc))
Homemade bread slice with rubbed tomato
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
I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries. In his monumental work [Mediterranean Feast], Clifford Wright has made a huge contribution. An astonishing accomplishment.
- Paula Wolfert, author of The Cooking of the Eastern Mediterranean