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.
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]
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
Macaroni of the Light Infantry
Maccheroni alla Bersagliera
Baked macaroni with peas, ham, and fontina Vald'Aosta cheese
Etli Kabak Dolmasi
Zucchini stuffed with rice, ground lamb, and dill garnished with garlic yogurt
Revoltijo de Espárragos
Asparagus with a sauce of bread, wine, saffron and cumin
Broccoli with Mezithra Cheese
Brokoli me Mezithra
Broccoli with brown butter and mezithra cheese
Quiche of Bacon, Gruyère Cheese, and Pine Nuts
Quiche aux Pignons
Quiche of bacon,Gruyère cheese, and pine nuts in puff pastry
Cliff is our GO TO guy whenever we need advice on a particularly intriguing recipe or ingredient. That's why we are thrilled to be holding his new HOT and hip collection of recipes [Some Like it Hot] that will guide you on a world tour guaranteed to blow your taste buds away!
- Mary Sue Milliken and Susan Feniger Chefs/Owners, Border Grill and Ciudad
“Real Stew” is a cookbook that doesn’t put on airs. “Real Stew” is what it is–an authentic, exhaustive look at 300 recipes for stews, braises, ragouts, goulashes, chowders and the like.
- Larry Bingham, Baltimore Sun