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 27, 2016
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Legume and Mallow Stew
Stew of mallow, fava, chickpeas, white beans with chile and cilantro
posted: 04/05/2010

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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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

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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