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]
One-Pot Wonders
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Red Macaroni: 20 Easy and Rustic Recipes for Tomatoes and Pasta
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Green Macaroni: 25 Easy and Healthy Recipes for Vegetables and Pasta
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Hot & Cheesy
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The Best Soups in the World
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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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A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of
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Spicy Catalan Stew of Haricot Beans
Salpiquet de Mongetes
(Stews)
Bean stew with pork, sausage, garlic, and bacon
posted: 05/03/2013
Spicy Yogurt Dip
Acili Esme
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Garlicky yogurt dip with cayenne pepper and dill
posted: 04/01/2013
Prassopitta- Leek Pie
Prassopitta
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Leek pie in phyllo pastry
posted: 01/01/2013
Bamya bi'l-Zayt
Okra with Olive oil
(Vegetables)
Okra cooked in olive oil with onion, whole garlic and pomegranate molasses
posted: 12/01/2012
Soupe au Pistou
Soupe au Pistou
(Soups)
The famous Provencal vegetable soup with pesto
posted: 10/31/2012
