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, 2020
Bookmark and Share



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



Be notified of updates and events:
 


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


If there is a cookbook of the year, this [Mediterranean Feast] is it.  A remarkably ambitious work....The subject is vast, the scope of time daunting, but Wright comes across as a cheerful, dedicated scholar who was sorry when he had to stop.  Recipes are written to be accessible to contemporary cooks.
- William Rice, Chicago Tribune

(View all)