Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
July 9, 2020
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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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Just like what’s happening with barbecue and grilling books (and Italian cookbooks), publishers feel obliged to regularly come out with books covering the same subject over and over again. This is because it is difficult to keep books in print, and older books (with a few exceptions, like The Joy of Cooking) are simply not as marketable as newer books. That said, Wright’s collection of hot and spicy recipes from around the world [Some Like it Hot] is much like the dozens that have come before it. It is comprehensive and the recipes look like they are authentic and complete, with a lot of anecdotal information to delight the reader. ...  Anyone who can write a chapter title like “Hot Chicks, Wicked Ducks, and Killer Rabbits” gets a pat on the back from me! 
- Dave DeWitt, author of The Chile Pepper Encyclopedia; Fiery-Foods.com


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

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