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 22, 2018
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Spicy Bread Starter Veloute
Hasu
(Jewish Mediterranean/Algerian)
Piquant Algerian Jewish soup made from bread starter (sponge or poolish)
posted: 03/31/2015

Spinach and Cornmeal Soup
Paparot
(Italy/Friuli-Venezia Giulia)
Pulped soup of spinach and cornmeal
posted: 08/01/2014

Swiss Chard Stalk Soup
(Italy)
Soup of Swiss chard stalks in chicken broth
posted: 01/02/2007

Tharid
Tharid
(Tunisia)
A renowned soup in the Arab world made of chicken, chickpeas, bread, and spices
posted: 03/01/2011

Tortellini in Brodo with Lamb, White Beans, and Asparagus
(Italy)
Tortellini and lamb with white beans and asparagus in chicken and beef broth
posted: 01/02/2007

Tubetti and Creamy Shrimp Soup
(Italy)
Soup of Marsala-flavored creamy shrimp broth with tubetti
posted: 01/02/2007

Zuppa Pavese
Zuppa Pavese
(Italy/Lombardy)
Rich clear veal broth with coddled egg
posted: 05/30/2011



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


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.  Ive 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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