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 2, 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

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 Sweetbreads
(Italy)
Penne with veal sweetbreads in a garlic white wine and parmigiano sauce
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 Tripe in Tomato Sauce
(Italy)
Spaghetti with tripe in garlickly white wine and tomato sauce
posted: 12/22/2006



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This book [Mediterranean Feast] is an impressive original study of the cradle of food civilization and marks an important achievement in the field of culinary history.
- James Beard Foundation Book Awards Committee, May 2000


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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