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
Tunisian Variety Meat Sausage
(Sausage, Grilled Sausage, Mixed)
Tunisian-style andouillette (variety meat) sausage
Couscous with Andouillette Sausage
(Rice, Couscous, and Other Grains)
Couscous with homemade lamb variety sausage, potatoes, turnips, chickpeas and carrots
Swordfish in Tomato Vinegar Sauce
Pesce Spada alla Stemperata
Swordfish braised in tomatoes, vinegar, olives, capers, and onions
Steamed Moroccan Chicken
Spiced whole chicken steamed with potatoes, green beans,carrots, and bell peppers
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Egyptian style fava bean puree with fresh herbs
There are so many interesting flavors and combinations here [in Mediterranean Vegetables]. Having had the honor of eating some of these dishes cooked by Cliff’s own hand, I know how good they really are. I can’t wait to cook them myself.
- Deborah Madison, author of Vegetarian Cooking for Everyone and The Greens Cookbook
If there is a cookbook of the year, this [Mediterranean Feast] is it. A remarkably ambitious work....The subject is vast, the scope of time daunting, but Wright comes across as a cheerful, dedicated scholar who was sorry when he had to stop. Recipes are written to be accessible to contemporary cooks.
- William Rice, Chicago Tribune