Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 28, 2017
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Grilled Rabbit and Sausage Skewers
Coniglio alla Molisana
(Italy/Molise)
Grilled skewers of rabbit, Italian sausage, prosciutto and sage
posted: 12/29/2006

Rabbit with Samfaina (Vegetable Marmalade)
Conill amb Samfaina
(Spain/Catalonia)
Rabbit in Catalonian vegetable marmalade called samfaina
posted: 01/28/2010



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I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries.  In his monumental work [Mediterranean Feast], Clifford Wright has made a huge contribution.  An astonishing accomplishment.
- Paula Wolfert, author of The Cooking of the Eastern Mediterranean


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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