Clifford A. Wright - Cook and Author Specializing in Italy and the Mediterranean

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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.

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

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Mediterranean Vegetables: A Cook's ABC of Vegetables and Their Preparation in Spain, France, Italy, Greece, Turkey,

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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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Rabbit with Vegetable Marmalade
Conill amb Samfaina
(Rabbit and Game)
Rabbit in Catalonian vegetable marmalade called samfaina
posted: 01/28/2010

Beef Tongue in Sweet and Sour Sauce
Lingua all’Agrodolce
(Variety Meats)
Braised beef tongue in the Sicilian Baroque style of sweet and sour
posted: 01/27/2010

Housewife-Style Garlic Soup
Soupe Aïgo Bouïdo à la Ménagère
(Soups)
A simple garlic soup of Provencal housewives
posted: 01/07/2010

Albanian Lamb Stew with Parsley
Mish Shqeto
(Lamb)
Lamb stew with parsley
posted: 12/12/2009

Spaghetti, Whore’s Style
Spaghetti alla Puttanesca
(Pasta with Vegetables)
The classic Neapolitan spaghetti with tomato sauce and olives.
posted: 11/29/2009

Cucina Paradiso is a cookbook, not some dry, dull gastronomic text. The recipes are seductively written, and powerfully appealing. And Wright’s refreshing lack of arrogance...is a rarity among food writers today.
- Robin Mather, The Detroit News

Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture

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