Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
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March 14, 2010
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Palermo Pizza
Sfincione alla Palermitana
(Italy/Sicily)
Pizza with fresh sardines, tomatoes, onion, and caciocavallo cheese
posted: 01/10/2007

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

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

Saffron and Garlic Focaccia
(Italy)
Focaccia seasoned with saffron and garlic
posted: 12/28/2006

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



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"The  recipes in  Grill Italian are  traditional, informative, and most important, delicious.  Cliff Wright brings together the best of  Italy's flavors  and easy techniques."
- Bobby Flay, chef and co-owner of Mesa Grill and Bolo


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

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© 1999-2010 Clifford A. Wright