Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 20, 2018
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Patatas Brava
Patatas Brava
(Spain/Catalonia)
A tapa of potatoes stuffed with allioli and spiced tomato sauce
posted: 01/03/2011

Provencal Celeriac Remoulade
Remoulade de Celeri-rave
(France/Provence)
Slaw of celery root with herbs
posted: 04/17/2009

Pumpkin Purée with Sesame Seed Paste
Qara bi'l-Tahina
(Arab Levant)
The pumpkin version of hummus
posted: 10/22/2007

Red Bells Peppers Preserved in Olive Oil
Filfil Akhdar Musabbar bi'l-Zayt
(Algeria)
Roasted red bell peppers with olive oil and vinegar
posted: 09/01/2007

Ricotta and Hazelnut Fritters
(Italy)
fritters of mashed potatoes or flour with ricotta and hazelnut
posted: 12/11/2006

Ricotta Fritters
Frittelle di Ricotta
(Italy/Emilia-Romagna)
Deep-fried ricotta cheese fritters
posted: 01/10/2007

Ricotta Salata and Black Olives
(Italy)
A simple antipasto of ricotta salata and black olives drizzled with olive oil
posted: 12/11/2006

Roasted Green and Red Bell Peppers with Toscano Salami
(Italy)
Seasoned roasted bell peppers as a room temperature antipasto
posted: 12/11/2006

Roasted Red and Yellow Bell Peppers with Shaved Celery Heart
(Italy)
Grilled red and yellow bell peppers for a summer grill
posted: 12/11/2006

Roasted Red Bell Pepper with Mozzarella and Prosciutto
(Italy)
Quick antipasto for the summertime of roasted red bell pepper wrapped with fresh mozzarella and prosciutto
posted: 12/11/2006



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Just like what’s happening with barbecue and grilling books (and Italian cookbooks), publishers feel obliged to regularly come out with books covering the same subject over and over again. This is because it is difficult to keep books in print, and older books (with a few exceptions, like The Joy of Cooking) are simply not as marketable as newer books. That said, Wright’s collection of hot and spicy recipes from around the world [Some Like it Hot] is much like the dozens that have come before it. It is comprehensive and the recipes look like they are authentic and complete, with a lot of anecdotal information to delight the reader. ...  Anyone who can write a chapter title like “Hot Chicks, Wicked Ducks, and Killer Rabbits” gets a pat on the back from me! 
- Dave DeWitt, author of The Chile Pepper Encyclopedia; Fiery-Foods.com


Clifford Wright is a versatile fellow. He won the James Beard Foundation’s top cookbook award a couple of years ago for his historical opus, “A Mediterranean Feast.” But he also wrote one of my favorite quick cookbooks, “Cucina Rapida.”  In his newest book [Real Stew], Wright calls upon his scholarly credentials and his practical side to produce a collection of classic stews from around the world. The introductory notes for each of the 300 stews reflect Wright’s knowledge of history and world cuisines. But the recipes themselves — from Nantucket Scallop Stew to French Cassoulet to Kenyan Chicken and Coconut Stew — are straightforward and appealing.
- Margaret King, San Diego Union-Tribune

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