Clifford A. Wright

Clifford A. Wright is an independent scholar and cookbook author who 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 (William Morrow). 

He is the author of 15 other books, 13 of which are cookbooks, including his latest One-Pot Wonders. 

Mr. Wright wrote food entries for Columbia University’s Encyclopedia of the Modern Middle East and Oxford University Press’ Oxford Companion to Sugar and Sweets. He is a contributor to Zesterdaily.com and has lectured on food at the Center for European Studies, Harvard University, Georgetown University, Davidson College, South Dakota State University, Culinary Institute of America, and other venues. 

As a cooking teacher he has taught at many cooking schools around the United States and was co-founder of the Venice Cooking School.

Books by Clifford A. Wright

Book Reviews by Clifford A. Wright

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Casa Planeta is a large and old Sicilian wine company, producers of renowned and award-winning wines and olive oils, celebrated in this book by Elisia Menduni, where a collection of culinary tradit

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“a delicious way to taste history. . . . highly recommended.”

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“[has] great appeal as a cookbook of Mediterranean food par excellence.”

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Although this book’s title seems to indicate that this is the end-all, the definitive and comprehensive Greek cookbook still awaits its author/researcher.

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A great dilemma faced by any cookbook author when writing about a foreign cuisine is how deeply to connect the recipes with the gastronomy of the place written about.

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The word companion derives from the Latin cum panis, “with bread” which makes this Oxford Companion—probably unintentionally—a literal and figurative companion to cheese since bre

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When one cracks open the big Cooking School: Mastering Classic and Modern French Cuisine by Alain Ducasse et. al.

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This charming little ode to the ingredients used in the Italian cooking of Marcella Hazan in a sense is as important to cooking as any of her cookbooks.

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The first sentence of Ursula Ferrigno’s beautifully photographed Flavors of Sicily: Fresh and Vibrant Recipes from a Unique Mediterranean Island surely was the impetus for her ode to Sicil