One-Pot Wonders-WrightONE-POT WONDERS
A wonderous collection of the world’s best one-pot dishes from slow-cooked stews to quick stir-fries to easy skillet dinners, the one-pot meal is a worldwide staple. Across continents and cultures, everyone appreciates the simplicity and fuss-free nature of a meal made in one vessel–whether it’s a wok, a pot, or a casserole dish. Here you’ll find 250 recipes from every corner of the globe, each one as easy as it is delicious. With straightforward cooking techniques and easy cleanup, these recipes offer not only simple dinner solutions but real home cooking from places far and wide.

Hot&CheesyHOT & CHEESY
The cookbook that will make cheese lovers melt! On a pizza, in a casserole, sprinkled on top, or stuffed inside, melted cheese makes an ordinary meal into a decadent delight. It’s a staple ingredient in plenty of our favorite comfort foods—from a gooey macaroni and cheese to a spicy quesadilla—but never before have so many hot and delicious cheese recipes been brought together in one place. Clifford A. Wright’s Hot & Cheesy offers more than 250 recipes covering fritters, pastries, casseroles, pastas, sandwiches, pizzas, breads, and almost anything else you could top, stuff, or sprinkle with cheese.


James Beard Cookbook of the Year-award-winning author Clifford A. Wright has gathered the best soup recipes from around the globe and adapted them for the contemporary kitchen. He explains the history and culture behind each recipe, which makes his books just as fascinating to read as they are great to cook from. The book is packed with 300 globe-trotting recipes such as Thai Mushroom and Chile Soup, Mexican Roasted Poblano and Three Cheese Soup, and Tuscan White Bean Soup, not to mention American classics like Cape Cod Clam Chowder, Old-Fashioned Chicken Noodle Soup, and Split Green Pea Soup. Sidebars delving deeper into the stories behind the recipes appear throughout the book.

Bake Until Bubbly . . . the name says it all. Visions of creamy, tender casseroles with crusty, crunchy tops immediately come to mind and Clifford Wright’s book delivers. “Just when I thought there was little left to be exploited in casserole cookery, Clifford Wright comes up with an herby tamale pie with cornmeal mush, an Irish rutabaga pudding, a baked rigatoni with meatballs, a nectarine and almond dessert casserole, and numerous other fascinating dishes guaranteed to add new and exciting dimension to this succulent style of cooking.” —James Villas, author of Crazy for Casseroles and The Glory of Southern Cooking

SLIHSOME LIKE IT HOT: Spicy Favorites from the World’s Hot Zones
Cliff is our GO TO guy whenever we need advice on a particularly intriguing recipe or ingredient. That’s why we are thrilled to be holding his new HOT and hip collection of recipes that will guide you on a world tour guaranteed to blow your taste buds away!” – Mary Sue Milliken and Susan Feniger Chefs/Owners, Border Grill and Ciudad Restaurants

BestStewTHE BEST STEWS IN THE WORLD: 300 Satisfying One-Dish Dinners, from Chilis and Gumbos to Curries and Cassoulet
In ‘The Best Stews in the World,’ [originally released as Real Stew] Clifford Wright takes you on a world culinary tour with mouthwatering and vibrant recipes that would take a lifetime to discover on your own.
– Bobby Flay, host of TV Food Network’s “FoodNation with Bobby Flay” and author of “Bobby Flay Cooks American.”

MedVegetableFinalJuly29_hi-resMEDITERRANEAN VEGETABLES: A Cook’s ABC of Vegetables and Their Preparation in Spain, France, Italy, Greece, Turkey,
This well-researched book on vegetables is full of wonderful recipes from the cuisines of the world and is a great reference work.
– Jacques Pépin, host of Jacques Pépin’s Kitchen: Encore with Claudine and co-author of Julia and Jacques Cooking at Home



Med Fest coverA 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
This book is an impressive original study of the cradle of food civilization and marks an important achievement in the field of culinary history.
– James Beard Foundation Book Awards Committee, May 2000
The Saveur 100: a celebration of our favorite food, people, place, and things. Voted Most Delicious History Book You Can Cook From. Food-in-context has never been more thoroughly (and more cookably) presented.
– Saveur magazine, Jan./Feb. 2000
“Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.”
– Smithsonian Magazine, January 2000

Little Foods coverLITTLE FOODS OF THE MEDITERRANEAN:500 Fabulous Recipes for Antipasti, Tapas, Hors d’Oeuvre, Meze, and More
This vast compendium encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat. Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best. I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean basin.
– Jacques Pepin, chef, cookbook author, and public television cooking show host

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