Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 14, 2017
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Fettuccine with Duck, Chanterelle Mushrooms, and Walnuts
(Italy)
Fettuccine with sliced seared Muscovy duck breast, chanterelle mushrooms, and crushed walnuts
posted: 12/19/2006

Lasagna with Roast Duck Legs and Mushrooms
(Italy)
Lasagna tossed with sauteed mushrooms and roast duck legs
posted: 12/19/2006

Malfadine with Chicken and Ricotta Almond Sauce
(Italy)
Malfadine (irregularly cut pasta) with diced chicken breast in a wine-reduced fresh ricotta and ground almond sauce
posted: 12/19/2006

Pappardelle with Duck and Mascarpone
(Italy)
Pappardelle with duck, duck prosciutto, peas, and mascarpone cheese with a hint of caraway
posted: 12/19/2006

Penne with Duck and Fava
Penne con Anitra e Fava
(Italy)
Penne with pan-seared Muscovy duck breast and fava beans with tomatoes and cheese
posted: 07/23/2009

Penne with Grilled Chicken, Portobello and Scallions
(Italy)
Penne with grilled chicken and grilled vegetables, sliced and tossed
posted: 12/19/2006

Penne with Roast Duck Sauce
(Italy)
Penne with roast duck in tomato sauce
posted: 12/19/2006

Perciatelli with Fried Eggs
(Italy/Campania)
Perciatelli (bucatini) with sunny-side up eggs on top
posted: 12/19/2006

Rigatoni with Turkey Sausage and Peppers
(Italy)
Rigatoni with turkey sausage and green and red bells peppers in rose wine
posted: 12/19/2006

Spaghetti with Duck, Morels, and Spinach
(Italy/Veneto)
Spaghetti with duck breast, morels,and spinach in walnut oil
posted: 07/24/2007



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Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine


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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