Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
January 21, 2022
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Grilled Tuna with Salsa Verde
(Italy)
Grilled tuna with green sauce (parsley and garlic)
posted: 12/30/2006

Grilled Whole Fish
Pesce alla Griglia
(Italy)
Grilling a whole fish between 2 and 6 pounds
posted: 12/30/2006

Lobster on the Grill
Aragosta sulla Graticola
(Italy)
Grilled split lobster with a seasoned bread crumb stuffing
posted: 01/02/2007

Marinated Grilled Tuna
Tonno alla "Graela"
(Italy/Veneto)
Grilled tuna marinated in wine, onion, parsley, and thyme
posted: 12/30/2006

Milk-marinated Grilled Smoked Herring
Aringa alla Griglia
(Italy/Veneto)
Grilled smoked herring soaked in milk and garnished with parsley
posted: 01/02/2007

Mixed Fish Grill with Three Sauces
(Italy)
Grilled fish (dogfish, shark, swordfish or any 3 fish) with three sauces
posted: 01/02/2007

Parsley-stuffed Grilled Porgy and Mackerel
(Italy)
Grilled whole porgies (scups)and mackerel stuffed with parsley
posted: 01/02/2007

Spicy Grilled Red Mullet
Triglie sulla Graticola
(Italy/Abruzzo)
Grilled red mullet rubbed with parsley, thyme, bay, and cayenne pepper
posted: 12/30/2006

Tuscan-style Grilled Marinated Red Mullet
Triglie in Gratella alla Marinara
(Italy/Tuscany)
Grilled red mullet marinated in olive oil, garlic, and rosemary
posted: 12/30/2006



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This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat.  Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best.  I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host


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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