Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
July 2, 2020
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Allioli or Aioli
Garlic Mayonnaise
(Spain/Catalonia)
Garlic mayonnaise
posted: 01/11/2007

Anchovy and Parsley Butter
(Italy)
compound butter of anchovy and parsley
posted: 12/11/2006

Anchovy Sauce
(Italy)
anchovy sauce for grilled fish
posted: 12/11/2006

Baharat-A Tunisian Spice Mix
Baharat
(Tunisia)
Cinnamon, rose petals, and pepper spice mix used in Tunisian cooking
posted: 03/01/2011

Baharat-Mixed Spices for Syrian, Lebanese, and Palestinian Cooking
Baharat
(Arab Levant)
Levantine Arab spice mix
posted: 01/09/2007

Bechamel Sauce
(France)
The famous white sauce used in French, Italian, and other Mediterranean Cooking
posted: 12/11/2006

Beef Broth
(International)
Basic beef broth for recipes requiring it
posted: 01/06/2007

Chicken Broth
(International)
Basic chicken broth for other recipes requiring it
posted: 01/06/2007

Demi-Glace
Demi-Glace
(France/Languedoc)
Reduced espagnole sauce made from a rich veal stock
posted: 12/08/2007

Devil's Hot Sauce
Salsa alla Diavola
(Italy)
A mild Italian version of a hot sauce used with shellfish and firm-fleshed fish
posted: 12/11/2006



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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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