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 20, 2021
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Alexandria-style Griddled Fish
Samak Mishwi min al-Iskandriyya
(Seafood-Grilled)
Griddled fish seasoned with cumin, onion juice, lemon juice, and olive oil
posted: 01/09/2007

Bisara
Bisara
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Egyptian style fava bean puree with fresh herbs
posted: 06/01/2015

Coconut-flavored Rice Pudding with Figs
(Desserts)
Rice pudding with coconut, figs, vanilla, and brown sugar
posted: 12/13/2006

Egyptian Stewed Tomato Sauce
Dim'a Musabika
(Basic Recipes and Sauces)
tomato sauce with vinegar and cayenne
posted: 01/09/2007

Fettuccine with Caramelized Onions
Triya bi'l-Bassal
(Pasta with Vegetables)
Fettuccine with caramelized sweet onions and garlic with olive oil
posted: 12/23/2006

Ful Mudammas
Ful Mudammas
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
stewed dried fava beans
posted: 01/09/2007

Grouper with a Chickpea Flour Crust
(Seafood)
Grouper fillets dusted with chickpea flour and griddled
posted: 12/29/2006

Kushary
Kushary
(Pasta with Vegetables)
Lentils, rice, and macaroni tossed together with sauce
posted: 01/09/2007

Lentil Salad in Olive Oil with Egyptian Spices
Salata Adas
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Lentils seasoned with cumin, coriander, cardamom, and fenugreek
posted: 04/28/2009

Umm 'Ali (Ali's Mother)
Umm 'Ali
(Desserts)
dry phyllo pudding with coconut, raisins, nuts, and sugar
posted: 01/09/2007



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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


The directions [in Cucina Rapida] are clear and simple and the results are delicious.  In testing some of the recipes from Cucina Rapida I found that Wright lived up to his promises.  The garlic and parsley shrimp was incredibly easy, took less than 30 minutes and provided one of the best meals my family has enjoyed in some time.
- Ann Wesley, Bloomington Herald-Times

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