Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 16, 2019
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Arroz a Banda
Arros a Banda
(Spain/Valencia)
Rice cooked in a rich fish broth with mixed seafood
posted: 03/10/2009

Couscous with Andouillette Sausage
Kusksi bi'l-'Asban
(Tunisia)
Couscous with homemade lamb variety sausage, potatoes, turnips, chickpeas and carrots
posted: 10/25/2015

Couscous with Chicken, Chickpeas, and Caramelized Onions
Siksu bi'l-Dajaj wa'l-Hummus
(Morocco)
Couscous with tender chicken, chickpeas, caramelized onions, almonds and spices
posted: 12/06/2007

Couscous with Fennel
Kisskiss bi'l-Bisbas
(Tunisia)
Couscous with fennel, potatoes, chiles and spices
posted: 01/11/2007

Couscous with Lamb
Kaskasu bi'l-Lahm
(Algeria)
Algerian style couscous with lamb and vegetables
posted: 01/09/2007

Couscous with Vegetables
Kaskasu bi'l-Khudra
(Algeria)
Couscous with turnips, chickpeas, zucchini, and carrots
posted: 03/01/2016

Gnocchi with Asparagus
(Italy)
Gnocchi with asparagus and parmigiano
posted: 12/28/2006

Mansaf
Mansaf
(Arab Levant/Jordan)
Bedouin lamb and rice feast platter
posted: 03/20/2008

Paella with Sausage and Seafood
(Spain/Valencia)
Paella-style rice with spicy sausage and mixed seafood
posted: 03/31/2008

Paella with Seafood # 1
Paella di Mariscos
(Spain/Valencia)
The classic Valencian seafood paella
posted: 01/11/2007



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My favorite [of the cookbooks reviewed] is Cucina Rapida, a delicious discovery for lovers of Italian food.  Most of the recipes can be done in 30 minutes or less, and the flavors are forthright.  I’ve cooked a lot from this book since it came out in early summer and have yet to be disappointed.  The recipe for Linguine with Shrimp, Spinach, and Lemon is bright-tasting, a memorable supper that I will make again for my family or for casual entertaining.
- Felicia Gressette, Akron Beacon Journal


Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world�s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know.  The book is also full of fascinating history.  Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
- Paula Wolfert, author of Paula Wolfert's World of Food, Mediterranean Cooking, The Cooking of South-West France, an

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