Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 10, 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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Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors d' Oeuvre, Meze, and More

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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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Sausage, Rice, and Chickpea Soup
Minestra di Salsicce, Riso, e Ceci
(Soups)
Thick soup of rice, sausage, kale, and chickpeas
posted: 12/01/2016

Snail Fritters
Beignets d'Escargot
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Fried snail fritters
posted: 08/02/2016

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 biíl-Khudra
(Rice, Couscous, and Other Grains)
Couscous with turnips, chickpeas, zucchini, and carrots
posted: 03/01/2016

 


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Clifford Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking.  The recipes [in Little Foods of the Mediterranean] are as valuable for their authenticity as for Wrightís fascinating notes that explain a rich, diverse food culture.
- John Mariani, author of The Italian-American Cookbook and The Dicitonary of Italian Food and Drink


This book [Mediterranean Feast] is an impressive original study of the cradle of food civilization and marks an important achievement in the field of culinary history.
- James Beard Foundation Book Awards Committee, May 2000

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