Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 17, 2018
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Tapenade
Tapenade
(France/Provence)
A spread of mashed black olives, capers, anchovies, and olive oil
posted: 01/09/2007

Tomato Stuffed with Prosciutto, Figs, and Mint
(Italy)
Summer antipasto of small tomatoes stuffed with fresh figs wrapped in prosciutto sprinkled with fresh mint
posted: 12/11/2006

Tzatziki
Tzatziki
(Greece)
Yogurt, cucumber, and garlic dip
posted: 10/16/2009

White Bean and Red Onion Salad from Anatolia
Fasulye Piyasi
(Turkey)
Salad of white beans, red onion, chile, and parsley served at room temperature
posted: 10/13/2008



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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


This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat.  Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best.  I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host

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