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 2, 2010
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Grilled Veal Chops
Costolette di Vitello alla Griglia
(Italy)
Grilled veal chops marinated in olive oil, wine, and rosemary
posted: 01/02/2007

Grilled Veal Rolls with Mortadella and Pecorino
Braciolettine Arrostite alla Messinese
(Italy/Sicily)
Grilled skewered veal roll-ups stuffed with bread crumbs, mortadella, and pecorino cheese
posted: 01/02/2007

Grilled Veal Rolls with Mozzarella and Prosciutto
Involtini allo Spiedo
(Italy)
Grilled skewers of veal roll-ups stuffed with prosciutto and mozzarella brushed with olive oil
posted: 01/02/2007

Grilled Veal Rolls with Pancetta
Involtini alla Griglia
(Italy)
Grilled skewers of veal roll-ups with pancetta brushed with lard
posted: 01/02/2007

Grilled Veal Rolls with Pine Nuts and Raisins
Involtini di Vitello
(Italy/Sicily)
Grilled skewers of breaded veal roll-ups stuffed with bread crumbs, raisins, pine nuts, and salami with onion and bay leaf
posted: 01/02/2007

Spicy Grilled Ground Veal and Lamb Patties
Adana Köfte
(Turkey)
Grilled patties of spiced ground veal and lamb
posted: 01/11/2007



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I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries.  In his monumental work [Mediterranean Feast], Clifford Wright has made a huge contribution.  An astonishing accomplishment.
- Paula Wolfert, author of The Cooking of the Eastern Mediterranean


Cucina Paradiso is a cookbook, not some dry, dull gastronomic text.  The recipes are seductively written, and powerfully appealing.  And Wright’s refreshing lack of arrogance...is a rarity among food writers today.
- Robin Mather, The Detroit News

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