Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
Link 1
Forgot Your Password ?
 
Back to login view
Already a member ? Forgot your password ?
March 14, 2010
Bookmark and Share


Broken Macaroni with Broccoli and Walnuts
(Italy)
Broken pieces of macaroni or elbow macaroni with broccoli, crushed walnuts, anchovies, and olive oil
posted: 12/23/2006

Bucatini with Chanterelles and Shiitake Mushrooms
(Italy)
Bucatini (perciatelli) with chanterelles and shiitake mushrooms with pancetta
posted: 12/25/2006

Bucatini with Eggplant and Fava Beans
Bucatini con Melanzane e Fava
(Italy/Apulia)
Bucatini with deep-fried eggplant and fava beans
posted: 07/24/2008

Bucatini with Greens and Eggplant
Bucatini con Erbe Campestri e Melanzane
(Italy/Apulia)
Bucatini with mustard greens, turnip tops, arugula, Swiss chard, fried eggplant and teardrop tomatoes
posted: 09/25/2009

Capellini with Basil-Garlic Whipped Cream
(Italy)
Capellini with garlic and basil flavored whipped cream
posted: 12/26/2006

Cavatelli with Arugula
Cavatieddi con la Ruca
(Italy/Apulia)
Cavatelli with arugula, tomato sauce, and pecorino cheese
posted: 01/10/2007

Cavatelli with Arugula and Ricotta Salata
Cavatieddi con la Ruca e Ricotta Salata
(Italy/Apulia)
Cavatelli with wilted arugula, black olives, and thyme with ricotta salata
posted: 12/28/2008

Farfalle with Artichokes and Almonds
(Italy)
Farfalle with roasted red bell peppers, marinated artichokes, and roasted ground almonds
posted: 12/23/2006

Farfalle with Broccoli and Anchovies
(Italy)
Farfalle with broccoli, garlic, and anchovies
posted: 12/23/2006

Fettuccine and Mint, Walnut, Mascarpone Pesto
(Italy)
Fettuccine with a pesto made from mint leaves, walnuts, garlic, and parmigiano and mascarpone and gorgonzola cheeses
posted: 12/24/2006




Be notified of updates and events:
 


Cucina Paradiso is a cookbook, not some dry, dull gastronomic text.  The recipes are seductively written, and powerfully appealing.  And Wright’s refreshing lack of arrogance...is a rarity among food writers today.
- Robin Mather, The Detroit News


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

(View all)

Find same hotels but cheaper!