Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
March 31, 2020
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Bucatini with Big Meatballs in Vegetable Sauce
(Italy)
Bucatini (Perciatelli) with meatballs in tomato-based vegetable sauce
posted: 12/14/2006

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 Beef in Spinach Mascarpone Sauce
(Italy)
Lasagnette with beef tenderloin strips in spinach mascarpone sauce
posted: 12/14/2006

Macaroni with Beef in Gorgonzola Sauce
(Italy)
elbow macaroni with beef tenderloin in Gorgonzola sauce
posted: 12/14/2006

Penne with Spoon-dropped Baby Meatballs in Spinach 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

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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"The  recipes in  Grill Italian are  traditional, informative, and most important, delicious.  Cliff Wright brings together the best of  Italy's flavors  and easy techniques."
- Bobby Flay, chef and co-owner of Mesa Grill and Bolo


This vast compendium [Little Foods of the Mediterranean] 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 Pépin, chef, cookbook author, and public television show host

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