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 22, 2019
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White Beans with Shrimp and Chile
(Italy/Tuscany)
White beans with shrimp, chile, garlic, and olive oil
posted: 01/04/2007

Zucchini with Anchovy, Lemon and Mint
(Italy)
Zucchini with anchovy, lemon, and mint
posted: 01/03/2007

Zucchini with Pecorino
(Italy)
Sauteed zucchini tossed with pecorino cheese and seasonings
posted: 01/04/2007

Zucchini with Tomatoes
(Italy)
Zucchini sauteed with tomatoes, onion, and basil
posted: 01/04/2007




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“Real Stew” is a cookbook that doesn’t put on airs.  “Real Stew” is what it is–an authentic, exhaustive look at 300 recipes for stews, braises, ragouts, goulashes, chowders and the like.
- Larry Bingham, Baltimore Sun


This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat.  Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best.  I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host

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