Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
March 27, 2023
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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

Crêpes
Crespelle
(International/General)
Classic recipe for French crêpes
posted: 03/04/2018

Homemade Bread
Pane Casareccia
(Italy)
Full instructions on how to make an Italian country bread loaf
posted: 01/07/2007

Pizza Dough
(Italy)
pizza dough
posted: 03/13/2018



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Here’s a bookshelf worth of volumes..that celebrate the region’s diverse cooking traditions ....  No book accomplishes that more impressively than Clifford Wright’s magnum opus “A Mediterranean Feast."
- Malachy Duffy, Bon Appetit


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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© 1999-2023 Clifford A. Wright