Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
August 16, 2017
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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

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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Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world’s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know.  The book is also full of fascinating history.  Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
- Paula Wolfert, author of Paula Wolfert’s World of Food, Mediterranean Cooking, The Cooking of South-West France, an


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

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