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, 2018
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Grilled Tuna with Salsa Verde
(Italy)
Grilled tuna with green sauce (parsley and garlic)
posted: 12/30/2006

Grilled Tuna "Origanata"
Tonno "'Riganatu"
(Italy/Sicily)
Grilled tuna marinated in olive oil and oregano
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 "Graèla"
(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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Real Stew is an extraordinary cookbook!  Clifford Wright has brought 300 classic one-pot meals from all around the world home to our kitchens.  His stews are hearty and delicious– my whole family loves them, and your will too.
- Mark Strausman, chef/owner of Campagna restaurant and author of The Campagna Table


"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times

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