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 19, 2020
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Beef Tongue in Sweet and Sour Sauce
Lingua all'Agrodolce
(Italy/Sicily)
Braised beef tongue in the Sicilian Baroque style of sweet and sour
posted: 01/27/2010

Grilled Heart of Beef
Cuore di Bue sulla Brace
(Italy)
Grilled beef heart in a marinade of olive oil, lemon juice, and rosemary
posted: 01/02/2007

Lamb Kidneys with Fried Onions, Rosemary and Sage
(Italy)
Lamb kidneys sauteed with onions, sage, and rosemary
posted: 01/02/2007

Seared Raw Fois Gras with Green Grapes
Foie Gras de Canard Poêlé aux Raisins Blancs
(France/Languedoc)
Duck foie gras seared with sauternes and grapes
posted: 10/28/2009

Stigghiole - Grilled Stuffed Caul Fat
Stigghiole
(Italy/Sicily)
Veal or lamb heart, scallions, parsley, and sage wrapped in caul fat and grilled
posted: 10/26/2007

Sweetbreads with Porcini Mushrooms
Animelle ai Funghi Porcini
(Italy/Emilia-Romagna)
Veal sweetbreads with porcini mushrooms with Marsala
posted: 01/02/2007

Tripe with Bacon
Trippa con Bacon
(Italy/Tuscany)
Cooked tripe sauteed with bacon and Parmesan cheese
posted: 12/11/2007

Tuscan-style Grilled Liver in Caul Fat
Fegatelli alla Toscana
(Italy)
Grilled skewered liver rolled in caul fat with bread cubes and bay leaf
posted: 01/02/2007

Veal Liver with Marsala
(Italy)
Veal liver cooked with scallions, garlic, and parsley in Marsala wine sauce
posted: 01/02/2007



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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


If you believe that vegetables are the keystone to a sound diet, and if you believe, as more than a few influential cooks do, that many vegetables are best-- and best prepared— in countries that surround the Mediterranean Sea, this [book Mediterranean Vegetables] may prove to be the best of all possible books.  This is a lively reference book that contains a generous number of workable recipes.  Here’s a book that’s likely to make the commute from bedside table to kitchen and back frequently.  Voted Top 10 Cookbooks of 2001 
- William Rice, Chicago Tribune

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