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 17, 2018
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Egyptian Stewed Tomato Sauce
Dim'a Musabika
(Egypt)
tomato sauce with vinegar and cayenne
posted: 01/09/2007

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

Harisa
Harisa
(Tunisia)
Chile paste for Algerian and Tunisian recipes
posted: 01/08/2007

Homemade Pasta
(Italy)
Full instructions on how to make pasta (macaroni) at home
posted: 01/07/2007

Mayonnaise
Maionese
(International)
The classic Mediterranean style mayonnaise used in Spain, France, and Italy
posted: 12/11/2006

Mixed Mayonnaise for Grilled Fish or Chicken
Salsa Gremolada
(Italy)
Italian mayonnaise sauce for fish or chicken with sweet gherkins, anchovies, and capers
posted: 12/11/2006

Orange and Oregano Marinade
Marinato d'Aranci e Origano
(Italy/Sicily)
Marinade for meat or fish made of orange, oregano, and olive oil
posted: 12/11/2006

Pastry Cream
(International)
Custard for fruit tarts and other pastries
posted: 06/14/2008

Pesto
Pesto alla Genovese
(Italy/Liguria)
The classic pesto made of basil leaves from Genoa
posted: 12/11/2006

Preserved Lemons
(Morocco)
Lemons preserved in salt and lemon juice for Moroccan dishes
posted: 01/10/2007



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Just like what’s happening with barbecue and grilling books (and Italian cookbooks), publishers feel obliged to regularly come out with books covering the same subject over and over again. This is because it is difficult to keep books in print, and older books (with a few exceptions, like The Joy of Cooking) are simply not as marketable as newer books. That said, Wright’s collection of hot and spicy recipes from around the world [Some Like it Hot] is much like the dozens that have come before it. It is comprehensive and the recipes look like they are authentic and complete, with a lot of anecdotal information to delight the reader. ...  Anyone who can write a chapter title like “Hot Chicks, Wicked Ducks, and Killer Rabbits” gets a pat on the back from me! 
- Dave DeWitt, author of The Chile Pepper Encyclopedia; Fiery-Foods.com


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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