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 20, 2021
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Bucatini with Sausage and Broccoli
(Italy)
Bucatini (perciatelli) with Italian sausage, broccoli, parsley, red chile, and golden bread crumbs
posted: 12/21/2006

Bucatini with Sausages and Olives
(Italy)
Bucatini (perciatelli) with Italian sausage and green olives
posted: 12/21/2006

Bucatini with Sausages and Pancetta
(Italy)
Bucatini (perciatelli) with Italian sausages, pancetta, and ricotta cheese in a tomato sauce
posted: 12/21/2006

Ditali with Sausage and Zucchini
(Italy)
Ditali with Italian sausage and baby zucchini with their blossoms
posted: 12/21/2006

Fusilli with Sausage, Cabbage and Fennel
(Italy)
Fusilli with Italian sausage, fennel, and cabbage with parsley and white wine
posted: 12/21/2006

Penne alla Cacciatora
Penne alla Cacciatora
(Italy)
Penne with Italian sausage, ham, green bell pepper, cherry tomatoes, and cayenne pepper
posted: 12/21/2006

Penne with Roasted Chestnuts and Sausage
(Italy)
Penne with roasted chestnuts and sausage
posted: 12/21/2006

Perciatelli with Greens and Sausage
(Italy)
Perciatelli (bucatini) with boneless country-style pork ribs and Italian sausage with broccoli rabe, spinach, and black kale
posted: 12/21/2006

Rigatoncello with Sausages and Romanesco Cauliflower
(Italy)
Small rigatoni with sausages and romanesco cauliflower in tomato and cream sauce
posted: 02/11/2007

Rigatoni with Sausage in Tomato and Wine Sauce
(Italy)
Rigatoni with grilled Italian sausage in tomato and wine ragout
posted: 12/21/2006



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Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture


My favorite [of the cookbooks reviewed] is Cucina Rapida, a delicious discovery for lovers of Italian food.  Most of the recipes can be done in 30 minutes or less, and the flavors are forthright.  I’ve cooked a lot from this book since it came out in early summer and have yet to be disappointed.  The recipe for Linguine with Shrimp, Spinach, and Lemon is bright-tasting, a memorable supper that I will make again for my family or for casual entertaining.
- Felicia Gressette, Akron Beacon Journal

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