Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 23, 2018
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Grilled Marinated and Breaded Tuna Steak
Tonno Marinato alla Griglia
(Italy/Sicily)
Grilled tuna marinated in wine and lemon juice and coated with olive oil-drizzled bread crumbs
posted: 12/30/2006

Grilled Marinated Swordfish with Spicy Sardine Pesto
Grigliata di Pesce Spada
(Italy/Sicily)
Grilled swordfish in a marinade of olive oil, wine, onion and bay leaf finished with a sardine, oregano, and cayenne pepper pesto
posted: 12/31/2006

Grilled Oysters
Ostriche Arrosto
(Italy)
Grilled oysters with a seasoned bread crumb topping
posted: 01/02/2007

Grilled Red Mullet with Shrimp Sauce
Triglie ai Ferri in Salsa di Gamberetti
(Italy)
Grilled whole red mullet with mustard shrimp sauce
posted: 12/30/2006

Grilled Salmon with Oregano Pesto
Salmone alla Griglia con Pesto Origanato
(Italy)
Grilled salmon coated in oregano pesto and bread crumbs
posted: 12/31/2006

Grilled Salmon with Pureed Relish of Tomato and Mint
(Italy)
Grilled salmon with a pureed raw sauce of tomato, mint, and garlic
posted: 12/31/2006

Grilled Sardine "Sausages"
Sasizzeddi in Sarde Arrustuti
(Italy/Sicily)
Grilled boned fresh sardines stuffed with seasoned bread crumbs and skewered with bread cubes and oranges
posted: 12/30/2006

Grilled Sardines
Sarde alla Griglia
(Italy/Sicily)
Grilled fresh sardines
posted: 12/30/2006

Grilled Scallop and Shrimp Skewers
Spiedini di Cape Sante e Gamberoni
(Italy/Sicily)
Grilled skewered scallops and shrimp marinated in orange juice and white wine
posted: 01/02/2007

Grilled Seafood Salad
Insalata di Mare
(Italy)
Grilled octopus, mussels, clams, squid, and shrimp tossed with dressing and served as a salad
posted: 01/02/2007



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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


If there is a cookbook of the year, this [Mediterranean Feast] is it.  A remarkably ambitious work....The subject is vast, the scope of time daunting, but Wright comes across as a cheerful, dedicated scholar who was sorry when he had to stop.  Recipes are written to be accessible to contemporary cooks.
- William Rice, Chicago Tribune

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