Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 23, 2017
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Fettuccine with Mint, Walnut, and Gorgonzola
(Italy)
Fettuccine with a pesto made from mint leaves, walnuts, garlic, and parmigiano and mascarpone and Gorgonzola cheeses
posted: 12/24/2006

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

Fettuccine with Spinach, Walnuts, and Mascarpone
(Italy)
Fettuccine with spinach, pancetta, walnuts, and mascarpone cheese
posted: 12/26/2006

Green and White Fettuccine with Fava and Artichoke in Porcini Cream Sauce
"Paglia e fieno" con Porcini e Carciofi
(Italy/Emilia-Romagna)
Spinach fettuccine and egg fettuccine with fresh fava beans and artichoke in porcini mushroom cream sauce
posted: 12/25/2006

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

Lasagna Handkerchiefs with Chicory and Lobster Mushrooms
(Italy)
Lasagna squares with chicory and lobster mushrooms in sauce
posted: 03/31/2008

Lasagna with Exotic Mushrooms
(Italy)
Lasagna tossed with trumpet and wood ear mushrooms with veal broth and red wine-reduced ricotta cheese sauce
posted: 12/25/2006

Linguine with Freshly Crushed Black Pepper
(Italy)
Linguine with freshly ground black peppercorns
posted: 12/23/2006

Linguine with Spinach
(Italy)
Linguine with spinach, fresh basil, and anchovies
posted: 12/26/2006

Linguine with Spinach and Saffron-flavored Shrimp Broth
(Italy)
Linguine with spinach and anchovies in a reduced saffron-flavored shrimp broth
posted: 12/26/2006



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This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat.  Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best.  I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host


Cliff is our GO TO guy whenever we need advice on a particularly intriguing recipe or ingredient. That's why we are thrilled to be holding his new HOT and hip collection of recipes [Some Like it Hot] that will guide you on a world tour guaranteed to blow your taste buds away!
- Mary Sue Milliken and Susan Feniger Chefs/Owners, Border Grill and Ciudad

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