Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
September 2, 2010
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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

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

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

Fettuccine with Portobello Mushrooms
(Italy)
Fettuccine with portobello mushrooms with garlic and parsley
posted: 12/25/2006

Fettuccine with Tomatoes, Capers, and Olives
Fettuccine con Pomodoro, Capperi, e Olive
(Italy/Campania)
Fettuccine with a raw sauce of tomatoes, green and black olives, capers, and basil
posted: 05/14/2009

Green and White Tagliatelle with Porcini Mushrooms and Artichokes
"Paglia e fieno" con Porcini e Carciofi
(Italy/Emilia-Romagna)
Green pasta, spinach pasta, egg tagliatelle with porcini mushrooms, fresh fava beans, and artichokes with truffle oil and cream
posted: 12/25/2006

Kushary
Kushary
(Egypt)
Lentils, rice, and macaroni tossed together with sauce
posted: 01/09/2007

Linguine with Freshly Crushed Black Pepper
(Italy)
Linguine with mortar-crushed fresh peppercorns
posted: 12/23/2006



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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


Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture

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