Clifford A. Wright is a cook, food writer, and research scholar specializing in the cuisines of the Mediterranean. He is the author of ten cookbooks, including A Mediterranean Feast, the winner of the James Beard/KitchenAid Cookbook of the Year and Best Writing on Food awards and nominee for the International Association of Culinary Professionals’ Cookbook of the Year in 2000. The New York Times has recognized Wright as one of the most innovative cooks in America in its “Cooks on the Map” series and praised him for his style of emphasizing regional Mediterranean home cooking with its historical background. He writes frequently for Saveur, Fine Cooking, Gourmet, Bon Appétit, and Food & Wine. He also wrote all food entries for Columbia University’s Encyclopedia of Modern Middle East.In addition to his food writing, Wright has been featured on numerous television shows including the Food Network’s Cooking Live with Sara Moulton, PBS’s Cook’s Tour, the Discovery Channel’s Home Matters, and over 40 radio programs. Wright’s scholarly approach to food writing is rooted in his successful career in the field of international affairs, beginning as a researcher at the Brookings Institution in Washington, DC, then as a staff fellow at the Institute of Arab Studies in Cambridge, Massachusetts, and finally as the Executive Director of the American Middle East Peace Research Institute. Wright received his Master of Arts degree in Philosophy from the graduate faculty of the New School for Social Research in New York. He was a doctoral candidate at the New School for Social Research and at Georgetown University. Wright has lived in New York, Washington D.C., Boston, France, Switzerland, Austria, and Italy, and now resides in Santa Monica, California.You can visit his website at cliffordawright.com.
Finally a definitive book on the way the world is eating today.
Cliff Wright s Mediterranean Vegetables is savory, vibrant, and
healthy, and destined to be an instant classic. Bobby Flay, host of
FoodNation with Bobby Flay and author of Bobby Flay Cooks
American
There are so many interesting flavors and combinations here. Having
had the honor of eating some of these dishes cooked by Cliff s own
hand, I know how good they really are. I can t wait to cook them
myself. Deborah Madison, author of Vegetarian Cooking for Everyone
and The Greens Cookbook
Clifford Wright is the reigning English-speaking expert on the
cuisines and culinary culture of the Mediterranean the real
Mediterranean, the whole Mediterranean and his new book on the
vegetables of the region is destined to become an invaluable
volume. Colman Andrews, editor of Saveur and author of Catalan
Cuisine
Mediterranean Vegetables is a great reference book that will be
invaluable to any chef s library. I am especially glad to have it
in mine. Jean-Georges Vongerichten, chef and co-author of Simple to
Spectacular
Mediterranean Vegetables is a must-have book for anyone who cooks
vegetables or thinks he should. To get a brief yet highly
informative description of the vegetables and their traditional
uses, along with delicious recipes for today s cooking styles,
makes eating them a joy. You immediately feel that you can cook
these vegetables, and that you want to. Carlo Middione, author of
Carlo Middione s Traditional Pasta
This well-researched book on vegetables is full of wonderful
recipes from the cuisines of the world and is a great reference
book. Jacques Pepin, host of Jacques Pepin s Kitchen: Encore with
Claudine and co-author of Julia and Jacques Cooking at Home
Once again, Clifford Wright has given us a book whose scholarship
is only matched by its enticing recipes. Mediterranean Vegetables,
a perfect companion to his renowned A Mediterranean Feast, will not
only delight scholars, cooks, and chefs, but also gardeners. Who
knows what we ll begin to discover in our farmer s markets once
growers get hold of this book. Martha Rose Shulman, author of
Mediterranean Light and The Best Vegetarian Recipes
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