Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
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March 14, 2010
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Bucatini with Duck Gizzards and Liver
Bucatini con Regaglie d’Anatra
(Italy/Emilia-Romagna)
Bucatini with duck gizzards and liver, dried porcini mushrooms, eggplant, and cherry tomatoes with a Marsala sauce and herbs
posted: 11/20/2008

Capellini with Duck Gizzard Sauce
(Italy)
Capellini with Marsala wine-flavored duck gizzard ragout with finely diced vegetables
posted: 12/19/2006

Fettuccine with Tripe and Parsley
(Italy)
Fettuccine with tripe in white wine and parsley
posted: 12/22/2006

Fettuccine with Veal Marrow and Ricotta
(Italy)
Fettuccine with veal marrow, ricotta, parmigiano, and parsley
posted: 12/22/2006

Fiery Hot Lasagne in the Style of Biskra
Shakhshukha al-Bisakra
(Algeria)
Lasagne with brains and chickpeas in a spicy tomato sauce of onions, chiles, harisa, caraway and cumin
posted: 01/04/2007

Penne with Kidney and Zucchini
(Italy)
Penne with veal kidney, diced zucchini, rosemary, and sage
posted: 12/22/2006

Penne with Sweetbreads
(Italy)
Penne with veal sweetbreads in a garlic white wine and parmigiano sauce
posted: 12/22/2006

Perciatelli with Veal Liver, Pistachios, and Green Peppercorns
(Italy)
Perciatelli (bucatini) with sauteed veal liver, shiitake mushrooms, pistachios, green peppercorns, and roasted red bell pepper with white wine
posted: 12/22/2006

Spaghetti with Omasum Tripe and Pancetta
Spaghetti con Trippa e Pancetta
(Italy/Lazio)
Spaghetti with omasum tripe (third stomach) and pancetta
posted: 04/03/2008

Spaghetti with Sweetbreads in Herbed Cream Sauce
(Italy)
Spaghetti with a cream sauce of prosciutto and mixed herbs topped with pan-seared sweetbread
posted: 01/20/2009



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This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat.  Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best.  I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host


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

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© 1999-2010 Clifford A. Wright