Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 20, 2018
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Fresh Raspberries on Rose Water-Flavored Mascarpone
(Italy)
Raspberries on a bed of sweet mascarpone flavored with roe water and vanilla bean
posted: 12/13/2006

Fried Bananas in Triple Sec Cream Sauce
(Italy)
Fried powdered sugar-coated bananas in Triple Sec cream sauce
posted: 12/13/2006

Grilled Bananas with Peach Schnapps and Cinnamon
(Italy)
Grilled bananas with confectioner's sugar, peach schnapps, and cinnamon
posted: 12/13/2006

Mango in Lime Syrup
(Italy)
Ripe mangoes with lime syrup
posted: 12/13/2006

Mascarpone Spoonfuls
(Italy)
Spoon dessert of mascarpone cheese drizzled with honey and crushed pistachios
posted: 12/13/2006

Mascarpone with Rose Syrup
(Italy/Lombardy)
Mascarpone cheese with sugar, vanilla, and rose syrup
posted: 12/13/2006

Moon of the Faithful Syrup
(Italy/Sicily)
Preserves of peaches, nectarines, and apricots in lemon-flavored sugar syrup
posted: 12/13/2006

Oranges with Coconut
Mecerada de Naranja con Coco
(Spain/Andalusia)
Valencia orange slices with sugar, coconut, and whipped cream
posted: 01/11/2007

Peaches in Red Wine
(Italy/Apulia)
Marinated peaches in red wine and honey
posted: 12/13/2006

Peaches in Rose Water Syrup
(Arab Levant/Lebanon)
Tossed peaches, sugar, and rose water with whipped cream and crushed pistachios
posted: 12/13/2006



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Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world’s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know.  The book is also full of fascinating history.  Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
- Paula Wolfert, author of Paula Wolfert’s World of Food, Mediterranean Cooking, The Cooking of South-West France, an


“Real Stew” is a cookbook that doesn’t put on airs.  “Real Stew” is what it is–an authentic, exhaustive look at 300 recipes for stews, braises, ragouts, goulashes, chowders and the like.
- Larry Bingham, Baltimore Sun

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