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Clifford A. Wright won the James Beard/ KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000 for "A Mediterranean Feast" which was also a finalist for the IACP Cookbook of the Year award. Saveur magazine chose the book for its Saveur 100 list. His book "Mediterranean Vegetables" was chosen one of the top ten Cookbooks of 2001 by the Chicago Tribune and his first cookbook, "Cucina Paradiso: The Heavenly Food of Sicily," was a "best book of 1992" in the New York Times Book Review’s Christmas List. He is the author of 16 books, of which 14 are cookbooks and a contributor to eight others. His latest book "One-Pot Wonders” was published by Wiley in 2013. Colman Andrews, former editor of Saveur magazine called Wright "the reigning English-speaking expert on the cuisines and culinary culture of the Mediterranean." As an independent food scholar he has lectured at the Center for European Studies at Harvard, the Center for Contemporary Arab Studies at Georgetown, the Rusk School for International Affairs at Davidson College, the Culinary Institute of America, and other universities. He also writes for food magazines such as Saveur, Gourmet, Fine Cooking, Food & Wine, and Bon Appétit and wrote all the food entries for Columbia University's "Encyclopedia of the Modern Middle East" and several entries for the “Oxford Companion to Sweets.” His scholarly articles on food have appeared in peer-review journals such as Gastronomica, Food and Foodways, and Al-Masaq: Islam and the Medieval Mediterranean Studia Arabo-Islamica Mediterranea.  Wright also writes for his own web sites, www.Cook-Coquus.com and www.cliffordawright.com.

Fava beans are a spring vegetable with a short season. The good news is these versatile little wonders are about to be plentiful. You

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The number of food stands at the Anatolian Cultures and Food Festival in May at the Orange County Fairground in Costa Mesa, Calif., was

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Extolled for its large leaves, colorful stems and ruggedness, both as a plant and as a vegetable, Swiss chard surprisingly remains intimidating to some

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The world of gourmet dining can be a high-stakes popularity game. When Chef Ferran Adrià closes his restaurant, el Bulli, the world's "best restaurant,"

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Broccoli rabe with garlic and olive oil. Credit: LittleNY Photograhy and Design/iStock

Broccoli rabe is the new spinach, as one twentysomething, let-me-reinvent-the-wheel food blogger called it. Yeah, broccoli rabe is healthy, but if it doesn't taste

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bouillabaisse dishes of the Mediterranean

It seems Mediterranean food is back in the news, as it should be. As an author who writes about Mediterranean cuisines, I am often

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Fish and Chips with Dressing at Leo’s in St. John’s

In a cozy Newfoundland home, a sideboard filled with food I was about to try for the first time beckoned me. There was the

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Mutton chops and mashed potatoes

The most memorable food for me is the food eaten in someone's home. The label "home cooking" has an alluring panache, and it seems

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