Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
April 19, 2018
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Beets with Yogurt
Shamandar bi’l-Laban
(Arab Levant/Lebanon)
Cooked sliced red beets with rich yogurt
posted: 09/16/2008

Braised Cabbage
Pirjati Zelje
(Balkans/Slovenia)
Cabbage braised with wine, tomato puree, and juniper berries
posted: 06/17/2009

Broccoli and Roasted Red Bell Pepper
(Italy)
Broccoli with roasted red bell pepper in olive oil and garlic
posted: 01/02/2007

Broccoli in Tomato Sauce
Broccoli Affogati
(Italy/Apulia)
Broccoli in wine and tomato sauce
posted: 01/02/2007

Broccoli with Golden Bread Crumbs, Oil-cured Olives, and Orange Zest
(Italy)
Broccoli with oil-cured olives in anchovy sauce with bread crumbs
posted: 01/02/2007

Broccoli with Mezithra Cheese
Brokoli me Mezithra
(Greece)
Broccoli with brown butter and mezithra cheese
posted: 11/04/2013

Broccoli with Oil-cured Olives and Lemon Zest
(Italy)
Broccoli with olive oil, garlic, cured olives, and lemon zest
posted: 01/02/2007

Broccoliflower with Bagna Cauda
(Italy)
Steamed broccoliflower with a bagna cauda dipping sauce (olive oil, garlic, anchovies)
posted: 01/03/2007

Broiled Broccoli
(Italy)
Broiled broccoli with olive oil
posted: 01/03/2007

Broiled Potato and Cheese Patties
(Italy)
Fried breaded potato patties broiled with mozzarella cheese and tomato sauce and anchovies
posted: 01/03/2007




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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


This book [Mediterranean Feast] is an impressive original study of the cradle of food civilization and marks an important achievement in the field of culinary history.
- James Beard Foundation Book Awards Committee, May 2000

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