Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
September 25, 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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[Clifford A. Wright's Cucina Paradiso] Editor’s Choice of the Best Books of 1992
- New York Times Book Review, December 6, 1992.


Cucina Paradiso is a cookbook, not some dry, dull gastronomic text.  The recipes are seductively written, and powerfully appealing.  And Wright’s refreshing lack of arrogance...is a rarity among food writers today.
- Robin Mather, The Detroit News

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