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 18, 2017
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Languedoc

Mussels with Spinach
Moules aux Epinards
(Vegetables)
Mussels steamed in white wine and cooked with spinach and saffron
posted: 01/09/2007

Octopus Pie from Sète
Tielle de Poulpe Sètoise
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Small spicy pie of octopus in tomatoes
posted: 10/26/2007

Omelet with Pine Nuts
Omelete aux Pignons
(Eggs)
Omelet cooked in olive oil with pine nuts
posted: 01/09/2007

Oysters au Gratin Roquefort
Huitres Gratinées au Roquefort “Société”
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Oysters baked au gratin with Roquefort cheese
posted: 08/01/2012

Seared Raw Fois Gras with Green Grapes
Foie Gras de Canard Poêlé aux Raisins Blancs
(Variety Meats)
Duck foie gras seared with sauternes and grapes
posted: 10/28/2009

Shepherd's Salad from Languedoc
Salade du Berger
(Salads)
Salad of crisphead lettuce, radicchio, chicory with walnut oil vinaigrette
posted: 11/01/2010

Snail Fritters
Beignets d'Escargot
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Fried snail fritters
posted: 08/02/2016

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

Toulouse Sausage
Saucisse de Toulouse
(Sausage, Grilled Sausage, Mixed)
Fresh country pork sausage from southwest France
posted: 02/14/2008

Provence

Blackberry Tart
Tarte aux Mûres
(Desserts)
Blackberry tart with apricot glaze
posted: 06/15/2008



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Here’s a bookshelf worth of volumes..that celebrate the region’s diverse cooking traditions ....  No book accomplishes that more impressively than Clifford Wright’s magnum opus “A Mediterranean Feast."
- Malachy Duffy, Bon Appetit


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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