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 16, 2018
Bookmark and Share



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



Be notified of updates and events:
 


If there is a cookbook of the year, this [Mediterranean Feast] is it.  A remarkably ambitious work....The subject is vast, the scope of time daunting, but Wright comes across as a cheerful, dedicated scholar who was sorry when he had to stop.  Recipes are written to be accessible to contemporary cooks.
- William Rice, Chicago Tribune


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)