Clifford A. Wright
Clifford A. Wright is an independent research scholar, cook and food writer, who won the James Beard Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast. He is the author of the encyclopedic An Italian Feast and 18 other books, 17 of which are cookbooks or food books, and two on politics and history. He wrote all the food entries for Columbia University's Encyclopedia of the Modern Middle East as well as contributions to the Oxford Companion to Sweets. He is a regular contributor to the New York Journal of Books.
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Cucina Paradiso: The Heavenly Food of Sicily
Wright, Clifford A.
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Bake Until Bubbly: The Ultimate Casserole Cookbook
Wright, Clifford A.
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Real Stew: 300 Recipes for Authentic Home-Cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, Bouillabaise, Stroganoff, Boulash, Chowder, and Much More
Wright, Clifford A.
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A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of Venice to the Barbary Corsairs, with More than 500 Recipes
Wright, Clifford A.
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Mediterranean Vegetables: A Cook's ABC's of Vegetables and Their Preparation in Spain, France, Italy, Greece, Turkey, the Middle East, and North Africa, With More Than 200 auth
Clifford A. Wright
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Cooking with Chiles: Spicy Meat, Seafood, Noodle, Rice, and Vegetable-Forward Recipes from Around the World
Wright, Clifford
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Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More
Wright, Clifford A.
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