Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 16, 2017
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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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The directions [in Cucina Rapida] are clear and simple and the results are delicious.  In testing some of the recipes from Cucina Rapida I found that Wright lived up to his promises.  The garlic and parsley shrimp was incredibly easy, took less than 30 minutes and provided one of the best meals my family has enjoyed in some time.
- Ann Wesley, Bloomington Herald-Times


Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine

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