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
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Baked Shrimp with Feta Cheese
Garides me Feta
(Greece)
Baked casserole of shrimp in tomato sauce with scallions and feta cheese
posted: 01/10/2007

Baked Swordfish with Oregano and Anchovy Crust
(Italy)
Swordfish baked with a coating of bread crumb and oregano and a drizzle of olive oil
posted: 12/29/2006

Batter-fried Fish
(Italy)
Fishmonger's inexpensive fish deep-fried in batter
posted: 12/29/2006

Batter-fried Salt Cod with Skordalia
Bakaliaros Tighanitos me Skordalia
(Greece)
Salt cod dipped in batter and deep-fried with garlic and potato sauce (skordalia)
posted: 01/10/2007

Eel in Sweet and Sour "Picchi-Pácchiu" Sauce
Ancidda a Picchi-Pácchiu all'Auruduci
(Italy/Sicily)
Eel and eggplant braised in tomatoes, onion, garlic, basil, and saffron
posted: 01/03/2008

Fillet of Sole with Tarragon Sauce
Filets de Sole Sauce Estragon
(France/Provence)
Sole fillets on top of tarragon sauce
posted: 07/15/2008

Fish with Spices
Peshe kon Bahar
(Jewish Mediterranean/Greek)
Fish braised in tomatoes and wine with turmeric, paprika, and saffron
posted: 04/24/2008

Salt Cod Leghorn-Style
Baccalà alla Livornese
(Italy/Tuscany)
Salt cod cooked in tomatoes, garlic, basil, and parsley
posted: 01/10/2007

Spiced Fish
Samaka Harra
(Arab Levant/Syria)
Whole fish baked with a tomato, green chile, garlic, and onion paste
posted: 01/11/2007

Stuffed Squid
(Italy)
Squid stuffed with bread crumbs, garlic, and anchovy and cooked in olive oil
posted: 12/29/2006



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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


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

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