Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
July 22, 2018
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Shepherd's Salad from Languedoc
Salade du Berger
(France/Languedoc)
Salad of crisphead lettuce, radicchio, chicory with walnut oil vinaigrette
posted: 11/01/2010

Simple Dandelion Salad
(Italy/Campania)
Dandelion and dressing
posted: 12/29/2006

Spring Vegetable Salad
(Italy)
Salad of arugula, artichokes, fava beans, asparagus, tomatoes, eggs, and olives with vinaigrette dressing
posted: 12/28/2006

The Lovers’ Salad
Insalata degli Innamorati
(Italy)
Avocado stuffed with shrimp, walnuts, and celery in pink mayonnaise
posted: 03/09/2009

Tomato and Anchovy Salad
Anchoïyade
(France/Languedoc)
Heirloom tomato salad with anchovies, hard-boiled egg, and olives with vinaigrette
posted: 06/02/2014

Tomato and Cucumber Salad with Feta Cheese
Angourodomatosalata me Feta
(Greece)
Tomato, cucumber, olive salad with feta cheese and vinaigrette
posted: 01/10/2007

Tomato and Gorgonzola Salad
(Italy)
Salad of tomatoes and Gorgonzola with dressing
posted: 12/29/2006

Tomato with Basil and Sorrel
(Italy)
Salad of tomatoes, basil, and sorrel with dressing
posted: 12/29/2006

Tomato, Artichoke, and Montasio Salad in Green Sauce
(Italy)
Salad of tomatoes, marinated artichoke foundations, and montasio cheese with a parsley vinaigrette
posted: 12/29/2006

Tomato, Egg, and Olive Salad
(Italy)
Salad of tomatoes, hard-boiled eggs, and olives with dressing
posted: 12/29/2006



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This book [Mediterranean Feast] is an impressive original study of the cradle of food civilization and marks an important achievement in the field of culinary history.
- James Beard Foundation Book Awards Committee, May 2000


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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