Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 31, 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 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.

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

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

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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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Turkish Summer Vegetable Stew
Guvec Yaz
(Stews)
Vegetable stew of zucchini, peppers, peas, spinach, potatoes, cucumbers, and onions
posted: 09/30/2014

Spinach and Cornmeal Soup
Paparot
(Soups)
Pulped soup of spinach and cornmeal
posted: 08/01/2014

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

 


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“Real Stew” is a cookbook that doesn’t put on airs.  “Real Stew” is what it is–an authentic, exhaustive look at 300 recipes for stews, braises, ragouts, goulashes, chowders and the like.
- Larry Bingham, Baltimore Sun


This book [Mediterranean Feast] is an impressive original study of the cradle of food civilization and marks an important achievement in the field of culinary history.
- James Beard Foundation Book Awards Committee, May 2000

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