Clifford A. Wright's Recipes: Basic Recipes and Sauces

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

February 4, 2012

Home > Recipes > Basic Recipes and Sauces

Allioli or Aioli
Garlic Mayonnaise
(Spain/Catalonia)
Garlic mayonnaise
posted: 01/11/2007

Anchovy and Parsley Butter
(Italy)
compound butter of anchovy and parsley
posted: 12/11/2006

Anchovy Sauce
(Italy)
anchovy sauce for grilled fish
posted: 12/11/2006

Baharat-A Tunisian Spice Mix
Baharat
(Tunisia)
Cinnamon, rose petals, and pepper spice mix used in Tunisian cooking
posted: 03/01/2011

Baharat-Mixed Spices for Syrian, Lebanese, and Palestinian Cooking
Baharat
(Arab Levant)
Levantine Arab spice mix
posted: 01/09/2007

Bechamel Sauce
(France)
The famous white sauce used in French, Italian, and other Mediterranean Cooking
posted: 12/11/2006

Beef Broth
(International)
Basic beef broth for recipes requiring it
posted: 01/06/2007

Chicken Broth
(International)
Basic chicken broth for other recipes requiring it
posted: 01/06/2007

Demi-Glace
Demi-Glace
(France/Languedoc)
Reduced espagnole sauce made from a rich veal stock
posted: 12/08/2007

Egyptian Stewed Tomato Sauce
Dim'a Musabika
(Egypt)
tomato sauce with vinegar and cayenne
posted: 01/09/2007

Allioli or Aioli

Anchovy and Parsley Butter

Anchovy Sauce

Baharat-A Tunisian Spice Mix

Baharat-Mixed Spices for Syrian, Lebanese, and Palestinian Cooking

Bechamel Sauce

Beef Broth

Chicken Broth

Demi-Glace

Egyptian Stewed Tomato Sauce

Fish Broth

Harisa

Homemade Pasta

Mashed Potatoes

Mayonnaise

Pastry Cream

Pesto

Preserved Lemons

Prune Sauce

Ras al-Hanut (Ras El Hanout)

Ricotta - Homemade

Romesco

Salmoriglio Sauce

Sauce Rouille and Croutes for Bouillabaisse and Other Fish Soups and Stews

Sharmula - Moroccan Relish for Fish

Shrimp or Lobster Stock

Skordalia - Garlic Sauce

Tabil- A Tunisian Spice Mix

Tomato Sauce

Vinaigrette Dressing

Yogurt and Cucumber Sauce (Cacik)

My favorite [of the cookbooks reviewed] is Cucina Rapida, a delicious discovery for lovers of Italian food. Most of the recipes can be done in 30 minutes or less, and the flavors are forthright. I’ve cooked a lot from this book since it came out in early summer and have yet to be disappointed. The recipe for Linguine with Shrimp, Spinach, and Lemon is bright-tasting, a memorable supper that I will make again for my family or for casual entertaining.
- Felicia Gressette, Akron Beacon Journal

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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