Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
March 22, 2018
Bookmark and Share


Provencal style fish stew
posted: 01/09/2007

Braised Veal in the Style of the Camargue
Tendrons de Veau à la Gardiane
Braised veal in wine with mushrooms, tomatoes, and olives
posted: 01/09/2007

Brandade of White Beans
Brandade de Haricots Blancs
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
The bean cousin of brandade de morue, whipped with milk, olive oil, and lemon juice
posted: 01/12/2009

Daube Provençal
Daube Provençal
Classic beef stew of Provence
posted: 06/03/2008

Fillet of Sole with Tarragon Sauce
Filets de Sole Sauce Estragon
Sole fillets on top of tarragon sauce
posted: 07/15/2008

Housewife-Style Garlic Soup
Soupe Aïgo Bouïdo à la Ménagère
A simple garlic soup of Provencal housewives
posted: 01/07/2010

Leek Tart
Tarte de Poireaux
Tart of sauteed leeks and cream
posted: 01/04/2016

New Carrots and New Peas
Carottes Nouvelle aux Petits Pois
Delicate spring carrots and peas cooked with cream
posted: 05/19/2009

Oxtail Stew in the Style of the Camargue
Taureau Sauvage à la Gardiane
Oxtail stewed in red wine with potatoes, orange zest, and black olives
posted: 01/09/2007

Pan Bania
Pan Bania
(Breads (Sandwiches, Panini etc))
Provençal sandwich of black olives, pimientos, tomatoes, fava beans, and vinegar
posted: 04/01/2011

Be notified of updates and events:

Cliff is our GO TO guy whenever we need advice on a particularly intriguing recipe or ingredient. That's why we are thrilled to be holding his new HOT and hip collection of recipes [Some Like it Hot] that will guide you on a world tour guaranteed to blow your taste buds away!
- Mary Sue Milliken and Susan Feniger Chefs/Owners, Border Grill and Ciudad

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

(View all)