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 and innovative 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.
Read Clifford's blog www.cook-coquus.com
Read Clifford A. Wright at Zesterdaily
[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
Spicy Bread Starter Veloute
Piquant Algerian Jewish soup made from bread starter (sponge or poolish)
Boiled Croatian Cheese Strudel
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Cheese-stuffed boiled puff pastry
Greens Beans with Pomegranate Molasses
Green beans stewed in tomatoes, spices, garlic-cilantro pesto and pomegranate molasses
Potato and Spinach Frittata
Tortilla de Patatas e Espinaca
Thick Spanish-style omelet or frittata with potato and spinach
Turkish Summer Vegetable Stew
Vegetable stew of zucchini, peppers, peas, spinach, potatoes, cucumbers, and onions
"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times
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