Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
February 7, 2012
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Green Tagliolini with Cured Pig's Jowl and Mascarpone Cheese
Tagliolini Verde con Guanciale e Mascarpone
(Italy)
Tagliolini verde (green linguine-like pasta) with cured pig's jowl (guanciale) and mascarpone and ricotta cheese sauce with peas
posted: 12/27/2006

Maccheroni alla Casanova
Maccheroni alla Casanova
(Italy/Campania-Naples)
Perciatelli with tomato sauce and black olives, anchovy, and chile.
posted: 03/19/2009

Orecchiette with Porcini Mushrooms, Fava, and Crispy Pancetta
Orecchiette con Funghi Porcini, Fava, e Pancetta
(Italy/Apulia)
orecchiette tossed with sauteed porcini mushrooms, fava beans, and crisply cooked diced pancetta
posted: 07/15/2008

Pasta Shells with Chickpeas, Fennel, and Tomatoes
Conchiglie Rigate con Ceci e Finocchio
(Italy/Campania)
Pasta sea shell with chickpeas, fennel, teardrop tomatoes
posted: 01/10/2009

Spaghetti with Pancetta
(Italy)
Spaghetti with pancetta and pecorino cheese
posted: 12/26/2006

Tubetti with Peas and Prosciutto
(Italy)
Tubetti with peas, parsley, and prosciutto
posted: 12/27/2006



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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


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

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