Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 31, 2020
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Mussels with Spinach
Moules aux Epinards
(France/Languedoc)
Mussels steamed in white wine and cooked with spinach and saffron
posted: 01/09/2007

Neapolitan-Style Baked Peppers
Peperoni alla Napoletana
(Italy/Campania-Naples)
Multi-colored bell peppers baked with capers, anchovies, olives, and pine nuts au gratin
posted: 01/10/2007

New Carrots and New Peas
Carottes Nouvelle aux Petits Pois
(France/Provence)
Delicate spring carrots and peas cooked with cream
posted: 05/19/2009

Pan-fried Yellow Peppers and Mushrooms
(Italy)
Yellow bell peppers and mushrooms sauteed in olive oil
posted: 01/02/2007

Pan-roasted Brussels Sprouts
(USA/Cal-Italian)
Crispy pan-roasted Brussels sprouts on the griddle with olive oil and sea salt
posted: 04/22/2010

Pea Tendrils in Anchovy Sauce
(Italy)
Pea shoots or tendrils in anchovy sauce
posted: 01/02/2007

Platter of Vegetables
Piatto Grande di Verdure
(Italy)
A variety of mixed late summer vegetables cooked in olive oil and garlic and herbs
posted: 01/03/2007

Potato and Sheep's Cheese Casserole
Musaka od Krumpira (Krompira)
(Balkans)
Potato and cheese casserole with bacon and dill
posted: 09/05/2007

Potato Cake
Gatto di Patate
(Italy)
Skillet-cooked potato cake
posted: 01/03/2007

Ratatouille
Ratatouille
(France/Provence)
Cooked mixed vegetables with eggplant, zucchini, onion, tomatoes, bell peppers
posted: 01/09/2007




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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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