Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
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March 14, 2010
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Basic Beignet Dough for Baking
Pâte à Choux
(France)
Beignet dough for baking
posted: 10/01/2007

Basic French-Style Beignet Batter for Frying
Pâte à Beignets
(France)
Beignet batter for deep-frying
posted: 10/01/2007

Basic Italian-Style Beignet Batter for Frying
Pastella per Bignè
(Italy)
Beignet batter for frying in the Italian way
posted: 10/01/2007

Basic Puff-Pastry Short Dough for Empanadas
(Spain)
Short dough by Penelope Casas
posted: 10/01/2007

Basic Short Dough
(International)
Dough for pies, empanadas, and such
posted: 10/01/2007

Homemade Bread and Pizza Dough
(Italy)
Full instructions on how to make pizza dough and bread dough
posted: 01/07/2007



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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


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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© 1999-2010 Clifford A. Wright