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
Bookmark and Share


Baked Macaroni with Ground Lamb
(Italy)
Baked macaroni with ground lamb and tomato meat sauce flavored with rosemary and ricotta and mozzarella cheese
posted: 12/27/2006

Baked Macaroni, Eggplant, and Broccoli au Gratin
(Italy)
Baked macaroni with skirt steak strips, deep-fried eggplant, and broccoli with a bread crumb, parmigiano, and pecorino cheese au gratin topping
posted: 12/27/2006

Baked Rigatoni with Meatballs and Meat Sauce
(Italy)
Baked rigatoni with meatballs in a ground beef, Italian sausage, and chopped pork sirloin tomato ragout with wine and sauteed zucchini slices
posted: 12/27/2006

Baked Rigatoni with Sausages
(USA/Italian-American)
Baked rigatoni with Italian sausages in tomato sauce with a Bechamel sauce coating
posted: 12/27/2006

Baked Ziti Lunghe with Broccoli
(Italy)
Baked ziti lunghe with broccoli and white sauce with caciocavallo cheese
posted: 12/27/2006

Lasagne # 1
(Italy/Campania)
Traditional baked lasagne with mozzarella cheese, ricotta, and meat sauce with beef, Italian sausages, and tomatoes
posted: 12/27/2006

Lasagne with Breaded Fried Eggplant and Spinach
(Italy)
Baked lasagne layered with breaded fried eggplant, spinach, and tomato sauce with mozzarella and ricotta cheese
posted: 12/27/2006

Lasagne with Chicken, Spinach, and Portobello
(Italy)
Baked lasagne with chicken breast, spinach, basil, portobello mushrooms in tomato sauce with mozzarella and ricotta cheese
posted: 12/27/2006

Lasagne with Eggplant, Spinach, and Lamb Sauce
(Italy)
Baked lasagne with deep-fried eggplant, spinach, olives, and ground lamb in tomato sauce with mascarpone and ricotta cheese
posted: 12/27/2006

Lasagne with Sausage and Greens and Rich Gravy
(Italy)
Baked lasagne with Italian sausage, spinach, and Swiss chard in oxtail and beef marrow bone enriched tomato sauce with mozzarella and ricotta cheese
posted: 12/27/2006



Be notified of updates and events:
 


Mediterranean Vegetables is a great reference book that will be invaluable to any chef’s library.  I am especially glad to have it in mine.
- Jean-Georges Vongerichten, chef and co-author of Simple to Spectacular


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)

Clifford Wright's Kitchen Store



John Boos Butcher block table
$907.00