Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 14, 2017
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Basic Beignet Dough for Baking
Pâte à Choux
(Bread Doughs, Short Doughs, and Batters)
Beignet dough for baking
posted: 10/01/2007

Basic French-Style Beignet Batter for Frying
Pâte à Beignets
(Bread Doughs, Short Doughs, and Batters)
Beignet batter for deep-frying
posted: 10/01/2007

Bechamel Sauce
(Basic Recipes and Sauces)
The famous white sauce used in French, Italian, and other Mediterranean Cooking
posted: 12/11/2006

Cheesy Potato and Tomato Soup
(Soups)
Potato, tomato, and pepper in a fontina cheese soup flavored with watercress, sage, and saffron
posted: 01/02/2007

Floating Islands in a Raspberry Sea
Ile Flottante
(Desserts)
Baked meringue in raspberry sauce
posted: 12/13/2006

Veal Rump Stew in the Style of the Old Presbytery
Cul de Veau à la Mode du Vieux Presbytère
(Veal)
Veal stew with mushrooms and bacon in wine cream sauce
posted: 05/07/2009



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I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries.  In his monumental work [Mediterranean Feast], Clifford Wright has made a huge contribution.  An astonishing accomplishment.
- Paula Wolfert, author of The Cooking of the Eastern Mediterranean


Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine

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