Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
July 30, 2014
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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 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 me too at Zesterdaily

And visit my blog site www.cook-coquus.com



[photo of Clifford A. Wright: Michelle van Vliet]


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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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Kafta - Grilled Ground Lamb
Kafta Mishwiyya
(Lamb-Grilled)
Spiced ground lamb grilled on a skewer with bread and condiments
posted: 06/25/2014

Tomato and Anchovy Salad
Anchoïyade
(Salads)
Heirloom tomato salad with anchovies, hard-boiled egg, and olives with vinaigrette
posted: 06/02/2014

Ragoût of Potatoes and Swiss Chard
Maraqat Batata
(Stews)
Ragout of spicy potatoes and Swiss chard cooked in a tagine
posted: 05/01/2014

Cauliflower with Cilantro
Qarnabit bi'l-Kuzbara
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Fried cauliflower florets in olive oil with fresh cilantro and lemon juice
posted: 04/01/2014

Macaroni of the Light Infantry
Maccheroni alla Bersagliera
(Pasta-Baked)
Baked macaroni with peas, ham, and fontina Vald'Aosta cheese
posted: 03/01/2014

 


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If you believe that vegetables are the keystone to a sound diet, and if you believe, as more than a few influential cooks do, that many vegetables are best-- and best prepared— in countries that surround the Mediterranean Sea, this [book Mediterranean Vegetables] may prove to be the best of all possible books.  This is a lively reference book that contains a generous number of workable recipes.  Here’s a book that’s likely to make the commute from bedside table to kitchen and back frequently.  Voted Top 10 Cookbooks of 2001 
- William Rice, Chicago Tribune


There are so many interesting flavors and combinations here [in Mediterranean Vegetables].  Having had the honor of eating some of these dishes cooked by Cliff’s own hand, I know how good they really are.  I can’t wait to cook them myself.
- Deborah Madison, author of Vegetarian Cooking for Everyone and The Greens Cookbook

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