Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
September 2, 2010
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Bastila: A Grand Moroccan Pigeon Pie
Bastila
(Fowl)
Spiced pigeon or other birds with eggs, almonds, and saffron, wrapped in phyllo-like pastry as a pie
posted: 01/10/2007

Beets with Orange Blossom Water and Moroccan Spices
(Salads)
Boiled beets with orange blossom water, scallions, paprika, cinnamon, and cumin
posted: 12/11/2008

Couscous with Chicken, Chickpeas, and Caramelized Onions
Siksu bi'l-Dajaj wa'l-Hummus
(Rice, Couscous, and Other Grains)
Couscous with tender chicken, chickpeas, caramelized onions, almonds and spices
posted: 12/06/2007

Lamb and Sultana Raisin Stew
Qamama
(Stews)
Dry-stewed lamb with golden raisins and Moroccan spices
posted: 10/03/2008

Moroccan Fish Stew
Tajin bi'l-Hut
(Stews)
Dry stew (étouffée)of fish, potatoes, tomatoes, and green bell peppers
posted: 01/10/2007

Moroccan Mixed Salad
Salatat Mishwiyya
(Salads)
Spiced salad of tomatoes and chiles
posted: 04/16/2008

Preserved Lemons
(Basic Recipes and Sauces)
Lemons preserved in salt and lemon juice for Moroccan dishes
posted: 01/10/2007

Ras al-Hanut - Moroccan Spice Mix
Ras al-Hanut
(Basic Recipes and Sauces)
Mixed spices for Moroccan recipes
posted: 01/10/2007

Sharmula - Moroccan Fish Marinade
Sharmula
(Basic Recipes and Sauces)
Marinade of onion, coriander, parsley, garlic, olive oil and other ingredients
posted: 01/10/2007

Spicy Carrot Salad
Salatat al-Jazar
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Thin cooked carrots with spices served at room temperature
posted: 01/10/2007



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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


Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture

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