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 29, 2023
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Bistecca alla Fiorentina
Bistecca alla Fiorentina
(Italy/Tuscany)
The classic Florentine grilled steak
posted: 12/12/2006

Breaded and Marinated Sirloin Steak, Grilled Sicilian-style
Bistecca "'Mpanata" alla Griglia
(Italy/Sicily)
Grilled sirloin steak in the Sicilian style of marinated and breaded
posted: 12/12/2006

Breaded Grilled Sirloin Steak, Palermo-style
Bistecca "Mpanato" alla Palermitana
(Italy/Sicily)
Grilled bread crumb-coated sirloin steak
posted: 12/12/2006

Calabrian-style Grilled Skewered Meatballs
Spiedini
(Italy/Calabria)
Grilled skewers of meatballs made with parsley and salami and skewered with bread cubes and sage
posted: 12/12/2006

Grilled Beef Rolls with Bread and Pancetta
Uccelletti di Campania
(Italy/Campania)
Grilled skewers of flattened flank steak roll-ups stuffed with prosciutto and sage and skewered with bread cubes and pancetta
posted: 12/12/2006

Grilled Beef Rolls with Pecorino, Currants, and Pine Nuts
Braciolettine Arrostite
(Italy/Sicily)
Grilled skewers of beef roll-ups stuffed with bread crumbs, pecorino cheese, currants, and pine nuts
posted: 12/12/2006

Grilled Beef Rolls with Prosciutto and Mozzarella
Involtini alla Paesana
(Italy/Sicily)
Grilled skewers of beef roll-ups stuffed with bread crumbs, prosciutto, mozzarella, pine nuts, and raisins
posted: 12/12/2006

Grilled Filet Mignon with Bacon and Rosemary
(Italy)
Grilled skewers of filet mignon with bacon and rosemary
posted: 12/12/2006

Grilled Meatball Skewers
Spiedini
(Italy/Sicily)
Grilled skewers of meatballs, bread cubes, and pancetta
posted: 12/12/2006

Grilled Sirloin and Onion Skewers
(Italy)
Grilled sirloin tip skewered with bay leaf and onion brushed with balsamic vinegar
posted: 12/12/2006



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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


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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© 1999-2023 Clifford A. Wright