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 21, 2018
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Panini of Shrimp and Egg
Little sandwich of shrimp and egg
posted: 12/13/2006

Panini of Taleggio Cheese and Tomato
Little sandwiches of tomato and taleggio cheese
posted: 12/13/2006

Panini with Crab and Asparagus
Little sandwich of crab and asparagus
posted: 12/13/2006

Panini with Tomato, Asparagus, and Hearts of Palm
Little sandwich of tomato, asparagus, and hearts of palm
posted: 12/13/2006

Roasted Country Bread with Ricotta
Open-faced roasted sandwich of country bread topped with ricotta
posted: 12/13/2006

Veal Marrow Crostini
Crostini di "Merollo"
Toast point with veal bone marrow
posted: 12/12/2006

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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

Real Stew is an extraordinary cookbook!  Clifford Wright has brought 300 classic one-pot meals from all around the world home to our kitchens.  His stews are hearty and delicious– my whole family loves them, and your will too.
- Mark Strausman, chef/owner of Campagna restaurant and author of The Campagna Table

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