Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 27, 2017
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Bavette with Tuna
(Italy)
Bavette (fettuccine) with tuna and parsley
posted: 12/18/2006

Bucatini with Egg and Anchovy Sauce
(Italy)
Bucatini (perciatelli) with melted anchovies and chopped egg and parsley
posted: 12/17/2006

Capellini with Cod Cheeks and Olives
(Italy)
capellini with cod cheeks, green and black olives, anchovies, and capers
posted: 12/18/2006

Farfalle with Raw Sauce
(Italy)
Farfalle with tuna, tomatoes, and basil
posted: 12/18/2006

Fettuccine with Anchovy Butter
(Italy)
Fettuccine with anchovy butter
posted: 12/16/2006

Fettuccine with Fish
Fettuccine col Pesce
(Italy/Tuscany)
Fettuccine with fish, tomatoes, and onions
posted: 01/10/2007

Fettuccine with Fried Fish in Anchovy Sauce
(Italy)
Fettuccine with breaded fried dish in a sauce of anchovies, garlic, lemon zest, and basil
posted: 12/18/2006

Fettuccine with Fried Swordfish, Lemon Zest, and Parsley
(Italy)
Fettuccine with breaded swordfish pieces fried in olive oil with lemon zest, mint, parsley, and anchovies
posted: 12/18/2006

Fettuccine with Raw Sauce
Fettuccine con Salsa Cruda
(Italy)
Fettuccine tossed with a raw sauce of tomatoes, olives, capers, anchovies, garlic, mint, and lemon juice,
posted: 12/17/2006

Fettuccine with Striped Bass and Tomato
(Italy)
Fettuccine with striped bass, tomato, and wine
posted: 12/17/2006




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Clifford A. Wright... is a memorable, marvelous writer.
- Dick Sinnot, Boston Herald


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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