Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 24, 2017
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Baked Veal Chop with Olives and Provolone Cheese
(Italy)
Baked veal chops with a glaze of tomato and wine topped with black olives and provolone cheese
posted: 01/02/2007

Braised Veal in the Style of the Camargue
Tendrons de Veau à la Gardiane
(France/Provence)
Braised veal in wine with mushrooms, tomatoes, and olives
posted: 01/09/2007

Braised Veal with Cabbage Lasagna
(Italy)
Braised veal shoulder in wine and tomato sauce with lasagna and cabbage
posted: 01/02/2007

Hazelnut Veal
(Italy)
Veal rib chops in hazelnut and hazelnut liqueur sauce
posted: 01/02/2007

Meatballs in Lemon Sauce
Youvarlakia Avgolemono
(Greece)
Ground meat and rice balls cooked in avgolemono sauce
posted: 12/01/2015

Ossobuco (Veal Shank)
Ossobuco alla Milanese
(Italy/Lombardy)
The classic ossobuco of braised veal shank in tomato and wine sauce with a gremolada of garlic, parsley, lemon zest, and anchovies
posted: 01/07/2007

Pan-fried Veal Chops with Mushrooms and Fresh Coriander
(Italy)
Pan-seared veal chops with sauteed cremini mushrooms and fresh coriander with Marsala wine
posted: 01/02/2007

Stuffed Breast of Veal
(Italy)
Baked breast of veal stuffed with bread crumbs, pistachios, olives, and ham
posted: 01/02/2007

Veal in Wine and Cream
(Italy)
Veal roast with wine sauce
posted: 01/02/2007

Veal Loin with Fig, Almond, and Mint Cream Sauce
(Italy)
Pan-seared veal loin chops with a green fig and mint cream sauce with almonds
posted: 01/02/2007



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Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture


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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