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 20, 2018
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Pan-seared Steak with Fresh Thyme and White Pepper
(Italy)
Beef steaks cooked in a skillet with thyme and white pepper
posted: 12/12/2006

Sage Meatballs with Marsala Wine Sauce
(Italy)
Small sage and parmigiano meatballs sauteed in butter with Marsala wine sauce
posted: 12/11/2006

Skirt Steak with Onions
Filete Estofar con Cebollas
(Jewish Mediterranean/Spanish)
Skirt steak sauteed with onions in olive oil
posted: 01/21/2009

Steak Pizzaiola
(Italy/Campania-Naples)
Seared steak with a sauce of tomatoes and oregano
posted: 12/12/2006

Steak with Black, White, and Red Pepper Rub
(USA/Cal-Italian)
Steak cooked in a cast-iron skillet with black, white, and cayenne pepper
posted: 12/12/2006



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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


Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine

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