Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
July 6, 2022
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Focaccia with Saffron, Garlic, and Red Pepper
(Italy)
Focaccia seasoned with saffron, garlic, and red pepper flakes
posted: 12/28/2006

Pissaladière
Pissaladière
(France/Provence)
Provencal pizza with caramelized onions, black olives, and anchovy
posted: 09/09/2009

Pizza Flamiche
Pizza Flamiche
(France/Corsica)
A Corsican version of the Alsatian pizza flamiche with onions and brocciu cheese.
posted: 10/27/2011

Pizza Margherita
(Italy/Campania-Naples)
The classic Neapolitan pizza
posted: 01/10/2007

Sfiha
Sfiha
(Arab Levant)
Small Arab open-faced pounded meat pizza
posted: 10/28/2009

Sfincione
Sfincione alla Palermitana
(Italy/Sicily)
Pizza with fresh sardines, tomatoes, onion, and caciocavallo cheese
posted: 01/10/2007



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My favorite [of the cookbooks reviewed] is Cucina Rapida, a delicious discovery for lovers of Italian food.  Most of the recipes can be done in 30 minutes or less, and the flavors are forthright.  I’ve cooked a lot from this book since it came out in early summer and have yet to be disappointed.  The recipe for Linguine with Shrimp, Spinach, and Lemon is bright-tasting, a memorable supper that I will make again for my family or for casual entertaining.
- Felicia Gressette, Akron Beacon Journal


There are so many interesting flavors and combinations here [in Mediterranean Vegetables].  Having had the honor of eating some of these dishes cooked by Cliff’s own hand, I know how good they really are.  I can’t wait to cook them myself.
- Deborah Madison, author of Vegetarian Cooking for Everyone and The Greens Cookbook

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