Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
March 20, 2018
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Algerian Pasta in the Style of Biskra
Shakhshukha al-Bisakra
Lasagna squares with brains (or sweetbreads) and chickpeas in a spicy tomato sauce of onions, chiles, harisa, caraway and cumin
posted: 01/04/2007

Bucatini with Duck Gizzards
Bucatini con Regaglie d’Anatra
Bucatini with duck gizzards, dried porcini mushrooms, eggplant, and grape tomatoes with a Marsala sauce and herbs
posted: 11/20/2008

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

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

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

Perciatelli with Veal Liver, Pistachios, and Green Peppercorns
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
Spaghetti with omasum tripe (third stomach) and pancetta
posted: 04/03/2008

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

Spaghetti with Tripe in Tomato Sauce
Spaghetti with tripe in garlickly white wine and tomato sauce
posted: 12/22/2006

Tagliatelle with Sweetbreads
Tagliatelle with golden fried veal sweetbreads in a creamy shallot and porcini mushroom Madeira wine sauce
posted: 12/22/2006

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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;

Real Stew is an extraordinary cookbook!  Clifford Wright has brought 300 classic one-pot meals from all around the world home to our kitchens.  His stews are hearty and delicious– my whole family loves them, and your will too.
- Mark Strausman, chef/owner of Campagna restaurant and author of The Campagna Table

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