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 16, 2019
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Cheesy Potato and Tomato Soup
(France)
Potato, tomato, and pepper in a fontina cheese soup flavored with watercress, sage, and saffron
posted: 01/02/2007

Chicken Heart , Rice, and Pasta Soup
(Italy)
Soup of chicken hearts, rice, and pasta
posted: 01/02/2007

Chickpea Soup with Cumin
Hummus bi'l-Kammun
(Algeria)
Chickpea soup with harisa and cumin
posted: 01/08/2007

Cold Milk and Lettuce Soup
(Italy)
Summertime lettuce and milk soup
posted: 01/02/2007

Corsican Country Soup
Minestra (Soupe Paysanne)
(France/Corsica)
Rustic soup of beans, potatoes, cabbage, Swiss chard, and bread
posted: 01/10/2007

Easy Lentil Minestrone
(Italy)
Red lentils with tubettini in broth
posted: 01/02/2007

Fasting Soup
Potaje de Vigilia
(Spain/Andalusia)
Chickpea, potato, spinach soup with saffron, pine nuts, and sherry vinegar-soaked bread
posted: 01/02/2012

Gazpacho
Gazpacho
(Spain/Andalusia)
Cold soup of pureed tomato, cucumber, bell pepper with garnishes
posted: 01/11/2007

Green Wheat, Chickpea, and Marrow Soup
Shurbat Farik bi'l-Mukh
(Tunisia)
Soup of roasted immature hard wheat and bone marrow with chickpeas and spices
posted: 11/06/2007

Heavenly Broth
Caldo del Cielo
(Spain/Valencia)
Potato, salt cod, and egg soup
posted: 07/01/2009



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Clifford A. Wright... is a memorable, marvelous writer.
- Dick Sinnot, Boston Herald


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

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