Photo credit: Helen K. Garber

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 14 books, of which 12 are cookbooks and a contributor to eight others.  His latest book "The Best Soups in the World" will be published by Wiley in 2009.  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." 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 is also a nationally recognized cook and has been a guest chef on Sara Moulton’s Food Network show and has taught cooking classes at Sur la Table, Central Markets in Texas, the Institute for Culinary Education in New York, the Rhode Island School of Design and other cooking schools around the United States and in Italy.  Wright opened his own cooking school, the Venice Cooking School in California in 2009 with fellow award-winning cookbook author Martha Rose Shulman.  He is on the Advisory Board of the journal Alimentum: The Literature of Food and is a contributor to Tomatoandhealth.com as well as writing a for his own web site www.cliffordawright.com and his blog cuisines-mediterranean.blogspot.com.

For the latest cooking class listings and to register for Clifford A. Wright and Martha Rose Shulman's Venice Cooking School please visit www.VeniceCookingSchool.com

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