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 22, 2018
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Lasagna with Rabbit Liver
Lasagna tossed with chopped sauteed rabbit liver with thyme
posted: 12/19/2006

Lasagna with Snails and Ricotta
Lasagna with snails cooked with garlic and parsley and finished with a ricotta sauce
posted: 12/19/2006

Pappardelle with Rabbit Sauce
pappardelle with reduced rabbit broth, wine, and parmigiano cheese
posted: 12/19/2006

Thick Spaghetti with Rabbit Ragoût
Maccheroni al Torchio con Ragù di Coniglio
Thick spaghetti cooked with a ragout of rabbit and tomatoes
posted: 01/30/2008

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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

I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries.  In his monumental work [Mediterranean Feast], Clifford Wright has made a huge contribution.  An astonishing accomplishment.
- Paula Wolfert, author of The Cooking of the Eastern Mediterranean

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