Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
January 19, 2019
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Linguine with Scallops and Bell Peppers
(Italy)
Linguine with scallops and red and orange bell peppers with tomatoes
posted: 12/22/2006

Linguine with Seafood
(Italy)
Linguine with stir-fried shrimp, scallops, and squid with fresh oregano, basil, and mint
posted: 12/21/2006

Linguine with Shrimp and Mushroom Sauce
(Italy)
Linguine with shrimp in a shrimp stock and wine-based mushroom sauce
posted: 12/21/2006

Linguine with Shrimp in Saffron Cream Sauce
(Italy)
Linguine with shrimp in saffron cream sauce made from shrimp stock
posted: 12/21/2006

Linguine with Shrimp in Spinach-Lemon Sauce
(Italy)
Linguine with shrimp, spinach, and lemon and lemon zest sauce
posted: 12/21/2006

Linguine with Spicy Shrimp and Peperoncini
(USA/Cal-Italian)
Linguine with shrimp and fresh mild peperoncini chile and dried hot red chiles
posted: 12/21/2006

Linguine with Squid and Clams
(Italy)
Linguine with clams and squid in olive oil, garlic, and parsley
posted: 12/22/2006

Linguine with Swordfish, Shrimp, and Oysters
Linguine alla Pescatore
(Italy)
Linguine with oysters, shrimp, and swordfish marinated in olive oil, saffron, chile, and parsley
posted: 12/16/2008

Pappardelle with Lobster and Porcini Mushrooms
(Italy)
Pappardelle with lobster and porcini mushrooms in a lobster stock and wine reduction with parsley and basil
posted: 12/22/2006

Pappardelle with Rock Shrimp, Porcini Mushrooms, and Fava Beans
(Italy)
Pappardelle with rock shrimp, porcini mushrooms, and fresh fava beans in a light tomato and wine sauce
posted: 07/24/2007



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This well-researched book [Mediterranean Vegetables] on vegetables is full of wonderful recipes from the cuisines of the world and is a great reference work.
- Jacques Pépin, host of Jacques Pépin’s Kitchen: Encore with Claudine and co-author of Julia and Jacques Co


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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