Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
August 16, 2017
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Fish Roe with Eggs
(Italy)
Scrambled eggs with fish roe
posted: 12/13/2006

Frittata Made to Look like Pizza
(Italy)
Italian omelet with tomatoes, olives, and fontina cheese
posted: 12/13/2006

Frittata of Lamb and Parsley
Maquda bi’l-Lahm
(Algeria)
Algerian-style frittata with lamb, parsley, and onions
posted: 06/02/2009

Frittata of Saffron Fettuccine and Smoked Salmon
(Italy)
Frittata made from Fettuccine with Pink Sauce
posted: 02/02/2009

Frittata with Almonds and Fresh Goat Cheese
(Italy)
Italian omelet with goat cheese, almonds, and pecorino cheese
posted: 12/13/2006

Frittata with Artichokes
(Italy)
Italian omelet with artichoke foundations
posted: 12/13/2006

Frittata with Cheese
Frittata con Formaggio
(Italy)
Italian omelet with mozzarella, ricotta, and fontina cheese
posted: 12/13/2006

Frittata with Fresh Ricotta and Anchovy
(Italy)
Italian omelet with ricotta cheese and anchovies
posted: 12/13/2006

Frittata with Gorgonzola, Tomatoes, and Olives
(Italy)
Italian omelet with parmigiano, Gorgonzola, olives and tomato
posted: 12/13/2006

Frittata with Ham, Cheese, and Tomato
Frittata con Prosciutto Cotto e Formaggio
(Italy)
Italian omelette with pancetta, ham, taleggio cheese, and tomato
posted: 12/13/2006



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Mediterranean Vegetables is a great reference book that will be invaluable to any chef’s library.  I am especially glad to have it in mine.
- Jean-Georges Vongerichten, chef and co-author of Simple to Spectacular


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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