Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
October 13, 2015
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Red Bells Peppers Preserved in Olive Oil
Filfil Akhdar Musabbar bi'l-Zayt
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Roasted red bell peppers with olive oil and vinegar
posted: 09/01/2007

An Algerian ratatouille-like dish of vegetables with eggs
posted: 01/09/2007

Stuffed Squid - Algerian
Kalmar Asban
Algerian-style squid stuffed with rice and spices
posted: 03/17/2008

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Clifford A. Wright... is a memorable, marvelous writer.
- Dick Sinnot, Boston Herald

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

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