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 15, 2018
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Chicken Arrabbiata
(Italy)
Grilled flattened chicken thighs with a bbq sauce of tomato paste and cayenne pepper
posted: 12/14/2006

Grilled Chicken
Pollo alla Griglia
(Italy/Tuscany)
Tuscan-style grilled chicken
posted: 12/14/2006

Grilled Chicken Marinated in Onions and Garlic
Pollo Marinato alla Griglia
(Italy/Tuscany)
Tuscan-style grilled chicken marinated with onion, garlic, and parsley
posted: 12/14/2006

Grilled Chicken Oregano
Pollo Oreganato
(Italy/Sicily)
Sicilian-style grilled chicken legs marinated in olive oil, lemon juice, garlic, parsley, and oregano
posted: 12/14/2006

Grilled Free-range Chicken Breasts
Petti di Pollo sulla Graticola
(Italy/Tuscany)
Tuscan-style grilled olive oil-doused free-range chicken breasts
posted: 12/14/2006

Grilled Quail
Quaglie Arrosto
(Italy/Veneto)
Grilled sage-stuffed quail wrapped in pancetta
posted: 12/14/2006

Grilled Stuffed Chicken Breasts
Petti di Pollo Ripieno alla Griglia
(Italy/Campania)
Grilled scaloppine of chicken breast roll-ups stuffed with bread crumbs, mortadella, parsley, and garlic and wrapped in pancetta
posted: 12/14/2006

Grilled Turkey Steaks with Pomegranate Sauce
Tacchina Arrostita alla Melagrana
(Italy/Veneto)
Caul fat-wrapped grilled turkey breast steaks with pomegranate sauce
posted: 12/14/2006

Spit-roasted Cornish Hens
Gallina allo Spiedo
(Italy/Lombardy)
Spit-roasted Cornish game hens with rosemary and pancetta
posted: 12/14/2006

Spit-roasted Cornish Hens with Juniper and Bay
"Toresani" allo Spiedo
(Italy/Veneto)
Spit-roasted Cornish game hens brushed with olive oil, juniper berries, and bay leaf
posted: 12/14/2006



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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


Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture

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