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

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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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Lamb and White Bean Stew
Lubya Bayda bil-Basal wal-Tumatim
(Stews)
Spicy lamb, white bean, tomato, and onion stew
posted: 06/26/2008

Brik - Egg-stuffed Fried Turnover
Brik bi’l-Adam
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Thin pastry wrappers stuffed with egg, onions, and parsley, and deep-fried
posted: 06/24/2008

Blackberry Tart
Tarte aux Mûres
(Desserts)
Blackberry tart with apricot glaze
posted: 06/15/2008

Pastry Cream
(Basic Recipes and Sauces)
Custard for fruit tarts and other pastries
posted: 06/14/2008

Daube Provençal
Daube Provençal
(Stews)
Classic beef stew of Provence
posted: 06/03/2008

Clifford Wright is a versatile fellow. He won the James Beard Foundation’s top cookbook award a couple of years ago for his historical opus, “A Mediterranean Feast.” But he also wrote one of my favorite quick cookbooks, “Cucina Rapida.”  In his newest book [Real Stew], Wright calls upon his scholarly credentials and his practical side to produce a collection of classic stews from around the world. The introductory notes for each of the 300 stews reflect Wright’s knowledge of history and world cuisines. But the recipes themselves — from Nantucket Scallop Stew to French Cassoulet to Kenyan Chicken and Coconut Stew — are straightforward and appealing.
- Margaret King, San Diego Union-Tribune

Real Stew is an extraordinary cookbook!  Clifford Wright has brought 300 classic one-pot meals from all around the world home to our kitchens.  His stews are hearty and delicious– my whole family loves them, and your will too.
- Mark Strausman, chef/owner of Campagna restaurant and author of The Campagna Table

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