Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
September 2, 2010
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Bastila: A Grand Moroccan Pigeon Pie
Bastila
(Morocco)
Spiced pigeon or other birds with eggs, almonds, and saffron, wrapped in phyllo-like pastry as a pie
posted: 01/10/2007

Circassian Chicken
Çerkez Tavugu
(Turkey)
Shredded chicken creamed with walnuts and walnut oil
posted: 09/01/2007

Confit de Canard (Fat-preserved Duck)
Confit de Canard
(France/Languedoc)
Seasoned duck preserved in duck fat for cassoulet
posted: 02/14/2008

Duck Breast with Pomegranates and Marsala
(Italy)
Muscovy duck breast with pomegranates, Marsala wine, mint, sage, and orange zest
posted: 12/14/2006

Musakhkhan
Musakhkhan
(Arab Levant/Palestine)
Chicken seasoned with sumac and onions wrapped in thin flatbread and baked
posted: 01/11/2007

Roast Chicken
(International)
The perfect roast chicken
posted: 09/18/2007

Seared Muscovy Duck Breast with Marsala and Green Figs
(Italy)
Skillet-seared Muscovy duck breast with Marsala wine and green fig sauce
posted: 12/14/2006



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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


Mediterranean Vegetables is a great reference book that will be invaluable to any chef’s library.  I am especially glad to have it in mine.
- Jean-Georges Vongerichten, chef and co-author of Simple to Spectacular

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