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 26, 2021
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Algerian Pasta in the Style of Biskra
Shakhshukha al-Bisakra
(Algeria)
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
(Italy/Emilia-Romagna)
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
(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

Penne with Kidney and Zucchini
(Italy)
Penne with veal kidney, diced zucchini, rosemary, and sage
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

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

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



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"The  recipes in  Grill Italian are  traditional, informative, and most important, delicious.  Cliff Wright brings together the best of  Italy's flavors  and easy techniques."
- Bobby Flay, chef and co-owner of Mesa Grill and Bolo


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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