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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Focaccia with Saffron, Garlic, and Red Pepper
Focaccia seasoned with saffron, garlic, and red pepper flakes
posted: 12/28/2006

Provencal pizza with caramelized onions, black olives, and anchovy
posted: 09/09/2009

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

Pizza Margherita
The classic Neapolitan pizza
posted: 01/10/2007

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

Sfincione alla Palermitana
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

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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