Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
January 19, 2020
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Bastila: A Grand Moroccan Pigeon Pie
Bastila
(Morocco)
Spiced pigeon or other birds with eggs, almonds, and saffron, wrapped in phyllo-like pastry as a pie
posted: 01/10/2007

Braised Duck
Anatra in Umido
(Italy/Veneto)
Braised duck
posted: 01/02/2018

Chicken and Spinach
(International)
Chicken breast sauteed with carrot, red bell pepper with wine and spinach and a hint of cinnamon
posted: 12/14/2006

Chicken Breast with Three Onions
(Italy)
Skillet-fried boneless chicken breast scaloppini with onions, shallots, and scallions
posted: 12/14/2006

Chicken Roll-ups with Mozzarella and Herbs
Involtini di Pollo
(Italy)
Deep-fried breaded chicken roll-ups stuffed with mozzarella and herbs
posted: 12/14/2006

Chicken Roll-ups with Ricotta
Involtini di Pollo #2
(Italy)
Chicken roll-ups stuffed with bread crumbs, pine nuts and raisins with ricotta cheese topping
posted: 12/14/2006

Chicken Saltimbocca
(Italy)
Baked scaloppine of chicken breast topped with mozzarella, basil, and ricotta
posted: 12/14/2006

Chicken Scaloppine with Artichoke Sauce
(Italy)
Scaloppine of chicken breast with artichoke and mascarpone cream sauce
posted: 12/14/2006

Chicken Scaloppine with Lobster Sauce
(Italy)
Scaloppine of chicken breast with lobster sauce
posted: 12/14/2006

Chicken with Sausage
Pollo con Salsiccia
(Italy)
Chicken breasts cooked with Italian sausages and mild chiles and onions in wine and tomato sauce
posted: 12/13/2006



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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 has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture

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