Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
May 26, 2019
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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
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 Pesto 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

Elbow Macaroni with Broccoli and Walnuts
(Italy)
Elbow macaroni with broccoli, crushed walnuts, anchovies, and olive oil
posted: 12/23/2006

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 with Caramelized Onions
Triya bi'l-Bassal
(Egypt)
Fettuccine with caramelized sweet onions and garlic with olive oil
posted: 12/23/2006



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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


"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times

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