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 and consider becoming a member of www.cliffordawright.com and receive the WORLD OF FOOL weekly and monthly newsletters and full access to all of the 1000 fully tested Mediterranean recipes. 

Bake Until Bubbly: The Ultimate Casserole Book

More »

Some Like It Hot: Spicy Favorites from the World’s Hot Zones

More »

Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors d' Oeuvre, Meze, and More

More »

Real Stew: 300 Recipes for Authentic Home-Cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, Bouillabaisse, Strogan

More »

Fish with Spices
Peshe kon Bahar
(Seafood)
Fish braised in tomatoes and wine with turmeric, paprika, and saffron
posted: 04/24/2008

Leeks in Egg and Lemon Sauce
Terbiyeli Zeytinyagli Pirasa
(Vegetables)
Leeks cooked in olive oil with an avgolemono sauce
posted: 04/16/2008

Moroccan Mixed Salad
Salatat Mishwiyya
(Salads)
Spiced salad of tomatoes and chiles
posted: 04/16/2008

Fried Stuffed Olives from Venice
Olive Farcite
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Large olives stuffed with meat, breaded and deep-fried
posted: 04/03/2008

Spaghetti with Omasum Tripe and Pancetta
Spaghetti con Trippa e Pancetta
(Pasta with Variety Meats)
Spaghetti with omasum tripe (third stomach) and pancetta
posted: 04/03/2008

The directions [in Cucina Rapida] are clear and simple and the results are delicious.  In testing some of the recipes from Cucina Rapida I found that Wright lived up to his promises.  The garlic and parsley shrimp was incredibly easy, took less than 30 minutes and provided one of the best meals my family has enjoyed in some time.
- Ann Wesley, Bloomington Herald-Times

Just like what’s happening with barbecue and grilling books (and Italian cookbooks), publishers feel obliged to regularly come out with books covering the same subject over and over again. This is because it is difficult to keep books in print, and older books (with a few exceptions, like The Joy of Cooking) are simply not as marketable as newer books. That said, Wright’s collection of hot and spicy recipes from around the world [Some Like it Hot] is much like the dozens that have come before it. It is comprehensive and the recipes look like they are authentic and complete, with a lot of anecdotal information to delight the reader. ...  Anyone who can write a chapter title like “Hot Chicks, Wicked Ducks, and Killer Rabbits” gets a pat on the back from me! 
- Dave DeWitt, author of The Chile Pepper Encyclopedia; Fiery-Foods.com

(View all)