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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Risotto alla Milanese
Risotto alla Milanese
(Italy/Lombardy)
Risotto with saffron
posted: 01/07/2007

Risotto for Christmas Eve
Risotto de la "Visilia"
(Italy/Veneto)
Risotto with red beans, eel, and fish
posted: 01/10/2007

Risotto with Albacore Tuna
(Italy)
Risotto in fish broth with albacore tuna
posted: 12/28/2006

Risotto with Asparagus Tips
Risotto con Punte d’Asparagi
(Italy/Friuli-Venezia Giulia)
Risotto with asparagus
posted: 12/28/2006

Risotto with Chicken Livers
Risotto con Fegato di Pollo
(Italy/Veneto)
Risotto with chicken livers and white wine
posted: 12/28/2006

Risotto with Cucumbers
(Italy)
Risotto with cucumbers and parmigiano
posted: 12/28/2006

Risotto with Duck
(Italy)
Risotto with roast duck legs and thighs
posted: 12/28/2006

Risotto with Duck and Broccoli
(Italy)
Risotto with pan-seared Muscovy duck breast slices with broccoli
posted: 12/28/2006

Risotto with Mushrooms
Risotto coi Funghi
(Italy/Veneto)
Risotto with morel and porcini mushrooms
posted: 01/10/2007

Risotto with Mussels
Risotto coi Peoci
(Italy/Veneto)
Risotto with mussels
posted: 01/10/2007



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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


Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture

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