Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
May 19, 2013
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Farfalle with Skirt Steak and Mushroom
(Italy)
Farfalle with skirt steak, mushrooms, garlic, parsley in wine sauce
posted: 12/14/2006

Fettuccine with Baby Meatballs and Fresh Fava
(Italy)
Fettuccine with small baked beef, pork, and ground chicken meatballs in wine, chicken broth, and fava beans sauce
posted: 12/14/2006

Fettuccine with Rib Eye Steak and Spinach
(Italy)
Fettuccine with cayenne-dusted rib eye steak medallions and sauteed spinach
posted: 12/14/2006

Lasagnette with Filet Mignon Strips in Spinach Mascarpone Sauce
(Italy)
Lasagnette with filet mignon in spinach mascarpone sauce
posted: 12/14/2006

Penne with Spoon-dropped Baby Meatballs in Green Sauce
(Italy)
Penne with marble-sized meatballs in wine sauce with spinach mascarpone puree and a liaison of egg yolks and parmigiano
posted: 12/14/2006

Perciatelli with Thrice-ground Meatballs
(Italy)
Perciatelli with meatballs in tomato sauce
posted: 12/14/2006

Small Elbow Macaroni with Beef Tenderloin in Gorgonzola Sauce
(Italy)
elbow macaroni with leftover steak in gorgonzola sauce
posted: 12/14/2006

Spaghetti with Ground Beef and Eggplant Sauce
(Italy)
Spaghetti with ground beef and eggplant in a tomato sauce of wine and herbs
posted: 12/14/2006

Spaghetti with Meatballs
(USA/Italian-American)
Classic spaghetti and meatballs in tomato sauce
posted: 12/14/2006

Spaghetti with Sirloin and Red Onion
(Italy)
Spaghetti with beef sirloin pieces and red onion and garlic
posted: 12/14/2006



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There are so many interesting flavors and combinations here [in Mediterranean Vegetables].  Having had the honor of eating some of these dishes cooked by Cliff’s own hand, I know how good they really are.  I can’t wait to cook them myself.
- Deborah Madison, author of Vegetarian Cooking for Everyone and The Greens Cookbook


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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Gourmet Foods At PastaCheese.com

Gourmet Foods At PastaCheese.com

Gourmet Foods At PastaCheese.com

Gourmet Foods At PastaCheese.com

Gourmet Foods At PastaCheese.com