Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
November 21, 2018
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Anatolian Eggplant and Almond Salad
Nazuktan
(Turkey)
Eggplant salad with yogurt, garlic, almonds, and pomegranate molasses
posted: 08/29/2011

Andalusian-Style Chicken, Beef, and Ham Meatballs
Albóndigas a la Andaluza
(Spain/Andalusia)
Chicken, ham, beef meatballs in a saffron sauce
posted: 01/11/2007

Arancine
Arancine
(Italy/Sicily)
Deep-fried stuffed balls of rice
posted: 02/18/2010

Artichoke Ceviche
Alcachofas en Escabeche
(Spain/Valencia)
Artichoke foundations cooked and preserved in olive oil, sherry vinegar, and garlic
posted: 01/11/2007

Baba Ghannouj
Baba Ghannuj
(Arab Levant/Lebanon)
Eggplant and tahini puree
posted: 10/04/2007

Beans and Shrimp
Fagioli con Gamberetti
(Italy/Tuscany)
Beans and shrimp with black olives, tomatoes, and red onions
posted: 12/11/2006

Beans with Tuna
Fagioli al Tonno
(Italy/Tuscany)
Stewed beans with tomatoes, olive oil, sage, and tuna
posted: 01/10/2007

Beets with Tuna
Remolachas con Atún
(Spain/Andalusia)
Beetroot and tuna in olive oil with vinegar and garlic served as a tapas
posted: 02/25/2008

Bisara
Bisara
(Egypt)
Egyptian style fava bean puree with fresh herbs
posted: 06/01/2015

Boiled Croatian Cheese Strudel
Zagorski Štrukli
(Balkans/Croatia)
Cheese-stuffed boiled puff pastry
posted: 03/02/2015



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[Clifford A. Wright's Cucina Paradiso] Editor’s Choice of the Best Books of 1992
- New York Times Book Review, December 6, 1992.


I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries.  In his monumental work [Mediterranean Feast], Clifford Wright has made a huge contribution.  An astonishing accomplishment.
- Paula Wolfert, author of The Cooking of the Eastern Mediterranean

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