Clifford A. Wright's Recipes: Breads (Sandwiches, Panini etc)

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

February 4, 2012

Home > Recipes > Breads (Sandwiches, Panini etc)

Bruschetta
(Italy)
Grilled country bread brushed with olive oil
posted: 12/12/2006

Fette Rossa
Fedda Rossa
(Italy/Apulia)
An Apulian style of bruschetta with tomatoes
posted: 12/12/2006

Gyro, Shawarma, Doner Kebab
Gyro, Shawurma, Döner Kebabi
(Greece)
Famous street food of the eastern Mediterranean, spit-roasted meat wrapped in flatbread
posted: 10/19/2007

Mozzarella in Carrozza
Mozzarella in Carrozza
(Italy/Campania-Naples)
Breaded and fried mozzarella cheese
posted: 12/13/2006

Pan Bania
Pan Bania
(France/Provence)
Provençal sandwich of black olives, pimientos, tomatoes, fava beans, and vinegar
posted: 04/01/2011

Panini of Fresh Figs, Prosciutto, and Mozzarella
(Italy)
Little sandwich of figs, prosciutto, and mozzarella
posted: 12/13/2006

Panini of Pancetta and Tomato
(Italy)
Little sandwich of pancetta and tomato
posted: 12/13/2006

Panini of Shrimp and Egg
(Italy)
Little sandwich of shrimp and egg
posted: 12/13/2006

Panini withTomato, Asparagus, and Hearts of Palm
(Italy)
Little sandwich of tomato, asparagus, and hearts of palm
posted: 12/13/2006

Veal Marrow Crostini
(Italy/Lazio)
Toast point with veal bone marrow
posted: 12/12/2006

Bruschetta

Fette Rossa

Gyro, Shawarma, Doner Kebab

Mozzarella in Carrozza

Pan Bania

Panini of Fresh Figs, Prosciutto, and Mozzarella

Panini of Pancetta and Tomato

Panini of Shrimp and Egg

Panini withTomato, Asparagus, and Hearts of Palm

Veal Marrow Crostini

Clifford Wright is a versatile fellow. He won the James Beard Foundation’s top cookbook award a couple of years ago for his historical opus, “A Mediterranean Feast.” But he also wrote one of my favorite quick cookbooks, “Cucina Rapida.” In his newest book [Real Stew], Wright calls upon his scholarly credentials and his practical side to produce a collection of classic stews from around the world. The introductory notes for each of the 300 stews reflect Wright’s knowledge of history and world cuisines. But the recipes themselves — from Nantucket Scallop Stew to French Cassoulet to Kenyan Chicken and Coconut Stew — are straightforward and appealing.
- Margaret King, San Diego Union-Tribune

If there is a cookbook of the year, this [Mediterranean Feast] is it. A remarkably ambitious work....The subject is vast, the scope of time daunting, but Wright comes across as a cheerful, dedicated scholar who was sorry when he had to stop. Recipes are written to be accessible to contemporary cooks.
- William Rice, Chicago Tribune

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