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 15, 2018
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A Whimsical Salad of Artichoke, Celery Heart and Peas
Insalata di Carciofi, Sedano e Piselli Capricciosa in Bianco Speciale
(Italy)
Salad of artichoke foundations, celery heart, peas, hard boiled eggs with mayonnaise
posted: 12/29/2006

Beet and Yogurt Salad
Pancar Salatasi
(Turkey)
Red beet roots with garlic and caraway-flavored yogurt
posted: 01/12/2011

Beets with Orange Blossom Water and Moroccan Spices
(Morocco)
Boiled beets with orange blossom water, scallions, paprika, cinnamon, and cumin
posted: 12/11/2008

Black-eyed Pea Salad
Mavromakita Fasolia
(Greece)
Salad of black-eyed peas dressed with dill and scallions
posted: 05/27/2010

Broccoli and White Onion Salad
(Italy)
Salad of broccoli and white onion with orange zest and vinaigrette
posted: 12/29/2006

Butter Lettuce with Vinaigrette
(USA/Cal-Italian)
Butter lettuce with a vinaigrette of olive oil, balsamic vinegar, garlic, and anchovies
posted: 12/29/2006

Butter Lettuce, Arugula and Walnut Salad
(Italy)
Salad of butter lettuce, arugula, walnuts, tomatoes, olives, and mozzarella with balsamic dressing
posted: 12/29/2006

Carrot and Radicchio Salad
(Italy)
Salad of carrots and radicchio with dressing
posted: 12/29/2006

Celery, Roasted Red Pepper and Olive Salad
(Italy)
Salad of roasted red bell pepper, celery, and green olives with olive oil
posted: 12/29/2006

Fattoush
Fattush
(Arab Levant/Lebanon)
Salad of mixed greens and fried flat bread pieces
posted: 10/21/2008



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This well-researched book [Mediterranean Vegetables] on vegetables is full of wonderful recipes from the cuisines of the world and is a great reference work.
- Jacques Pépin, host of Jacques Pépin’s Kitchen: Encore with Claudine and co-author of Julia and Jacques Co


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

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