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 22, 2017
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Roasted Red, Yellow, Green Bell Peppers in Olive Oil, Oregano, Anchovies
(Italy)
roasted bell peppers seasoned with oregano for antipasto
posted: 12/11/2006

Saganaki
Saganaki
(Greece)
Fried cheese in a pan
posted: 12/01/2010

Sesame Fried Oysters
(Arab Levant)
Deep-fried oysters coated with sesame seed-flavored breadcrumbs
posted: 12/11/2006

Snail Fritters
Beignets d'Escargot
(France/Languedoc)
Fried snail fritters
posted: 08/02/2016

Spicy Carrot Salad
Salatat al-Jazar
(Morocco)
Thin cooked carrots with spices served at room temperature
posted: 01/10/2007

Spicy Fish and Herb Turnovers
Briwat al-Hut
(Morocco)
Deep-fried turnovers stuffed with spiced fish
posted: 03/02/2009

Spicy Yogurt Dip
Acili Esme
(Turkey)
Garlicky yogurt dip with cayenne pepper and dill
posted: 04/01/2013

Steamed Mussels for Ten
(Italy/Apulia)
Steamed mussels with garlic, olive oil, and parsley
posted: 12/11/2006

Stuffed Grape Leaves in Olive Oil
Waraq Inab bi'l-Zayt
(Arab Levant/Palestine)
Grape leaves stuffed with rice
posted: 11/13/2007

Tabbouleh (Tabouly, Taboule, Tabouli)
Tabbula
(Arab Levant)
The famous Arab parsley and mint salad with bulgur
posted: 10/23/2007



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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


My favorite [of the cookbooks reviewed] is Cucina Rapida, a delicious discovery for lovers of Italian food.  Most of the recipes can be done in 30 minutes or less, and the flavors are forthright.  I’ve cooked a lot from this book since it came out in early summer and have yet to be disappointed.  The recipe for Linguine with Shrimp, Spinach, and Lemon is bright-tasting, a memorable supper that I will make again for my family or for casual entertaining.
- Felicia Gressette, Akron Beacon Journal

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