Welcome to your source for the authentic and traditional foods of Italy and the Mediterranean in their cultural and historical context illustrated with hundreds of heirloom and innovative Italian and Mediterranean recipes fully-tested in the kitchen of James Beard award winning cookbook author Clifford A. Wright.This is the site for people for whom food is glorious and not fearsome, for people who watch their happiness before they watch their weight, for people who believe that behind every swallow is an insight into who they are. Here is your entry into the world of the most popular cuisines in the world, the world of all the culinary regions of Italy and the Mediterranean. You will find the culinary cultures of Italy and all the countries of the Mediterranean offered with the same depth and balance of recipes and their histories as you would in a flavorful bouillabaisse.
Cuisine does not spring from nowhere and it does not spring from restaurants. Cuisine is a cultural phenomenon that evolves from real people in kitchens cooking to provide food for their families guided by culture, history, agricultural, and need and wants. Here you will find REAL food. I hope you enjoy the recipes and culinary history posted here.
[photo of Clifford A. Wright: Michelle van Vliet]
An Italian Feast: Celebrated Provincial Cuisines of Italy from Como to Palermo, a Culinary Vade Mecum...
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One-Pot Wonders
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Hot & Cheesy
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The Best Soups in the World
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Bake Until Bubbly: The Ultimate Casserole Book
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Some Like It Hot: Spicy Favorites from the World’s Hot Zones
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Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors d' Oeuvre, Meze, and More
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Real Stew: 300 Recipes for Authentic Home-Cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, Bouillabaisse, Strogan
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Mediterranean Vegetables: A Cook's ABC of Vegetables and Their Preparation in Spain, France, Italy, Greece, Turkey,
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A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of
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Pizza Dough
(Bread Doughs, Short Doughs, and Batters)
pizza dough
posted: 03/13/2018
Crêpes
Crespelle
(Bread Doughs, Short Doughs, and Batters)
Classic recipe for French crêpes
posted: 03/04/2018
Braised Duck
Anatra in Umido
(Fowl)
Braised duck
posted: 01/02/2018
Sausage, Rice, and Chickpea Soup
Minestra di Salsicce, Riso, e Ceci
(Soups)
Thick soup of rice, sausage, kale, and chickpeas
posted: 12/01/2016
Snail Fritters
Beignets d'Escargot
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Fried snail fritters
posted: 08/02/2016
