Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
August 14, 2018
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Provence

Pissaladière
Pissaladière
(Pizza and Focaccia)
Provencal pizza with caramelized onions, black olives, and anchovy
posted: 09/09/2009

Provencal Celeriac Remoulade
Remoulade de Celeri-rave
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Slaw of celery root with herbs
posted: 04/17/2009

Quiche of Bacon, Gruyère Cheese, and Pine Nuts
Quiche aux Pignons
(Pies-Savory)
Quiche of bacon,Gruyère cheese, and pine nuts in puff pastry
posted: 09/03/2013

Ratatouille
Ratatouille
(Vegetables)
Cooked mixed vegetables with eggplant, zucchini, onion, tomatoes, bell peppers
posted: 01/09/2007

Sauce Rouille and Croutes for Bouillabaisse and Other Fish Soups and Stews
Sauce Rouille et Croutes
(Basic Recipes and Sauces)
Garlicky mayonnaise and bread for fish soups
posted: 01/09/2007

Soupe au Pistou
Soupe au Pistou
(Soups)
The famous Provencal vegetable soup with pesto
posted: 10/31/2012

Stuffed Cabbage in the Style of Nice
Sou Fassum
(Vegetables)
Cabbage leaves stuffed with rice, sausage, and pork and cooked with broth and lamb neck bones
posted: 01/09/2007

Tapenade
Tapenade
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
A spread of mashed black olives, capers, anchovies, and olive oil
posted: 01/09/2007

Roussillon

Beef and Sausage Meatballs in Sauce from Roussillon
Boules de Picolat
(Beef)
Beef and sausage meatballs seasoned with cinnamon, tarragon, and cayenne in a rich sauce of ham, olives, and veal broth
posted: 12/01/2008

Salade Collioure
(Salads)
Salad of lettuce, radicchio, tuna, black olives, tomatoes, potatoes, egg
posted: 02/25/2008



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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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