Clifford A. Wright - Cook and Author Specializing in Italy and the Mediterranean

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Welcome to your source for the authentic and traditional foods of the Mediterranean in their cultural and historical context illustrated with a thousand heirloom Mediterranean recipes fully-tested in the kitchen of 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 the Mediterranean. You will find the culinary cultures 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. We hope you enjoy the recipes and culinary history posted here.

Visit Clifford's Blog at cuisines-mediterranean.blogspot.com

[We no longer accept new memberships; existing members will continue to have access to all member areas until their subscription expires]

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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Heavenly Broth
Caldo del Cielo
(Soups)
Potato, salt cod, and egg soup
posted: 07/01/2009

Braised Cabbage
Pirjati Zelje
(Vegetables)
Cabbage braised with wine tomato sauce and juniper berries
posted: 06/17/2009

Lamb and Parsley Frittata
Maquda bi’l-Lahm
(Eggs)
Algerian-style frittata with lamb, parsley, and onions
posted: 06/02/2009

New Carrots and New Peas
Carottes Nouvelle aux Petits Pois
(Vegetables)
Delicate spring carrots and peas cooked with cream
posted: 05/19/2009

Beef Roll-ups in Tomato Sauce
Braciole al Ragù
(Beef)
Beef roll-ups stuffed with bread, salami, parsley and braised in a tomato ragout
posted: 05/14/2009

"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

[Clifford A. Wright's Cucina Paradiso] Editor’s Choice of the Best Books of 1992
- New York Times Book Review, December 6, 1992.

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