Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
September 19, 2018
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Circassian Chicken
Çerkez Tavugu
(Turkey)
Shredded chicken blended with walnuts, bread, coriander (cilantro) and garlic with walnut oil and paprika dressing
posted: 09/01/2007

Confit de Canard (Fat-preserved Duck)
Confit de Canard
(France/Languedoc)
Seasoned duck preserved in duck fat for cassoulet
posted: 02/14/2008

Duck Breast with Green Figs
(Italy)
Pan-seared Muscovy duck breast with green figs and Marsala wine
posted: 12/14/2006

Duck Breast with Green Peppercorns
(France/Languedoc)
Duck breast with green peppercorns and brandied cream sauce
posted: 12/14/2006

Duck Breast with Marsala Orange Sauce and Red Currants
(International)
Duck breast with a sauce of Marsala wine, orange juice, orange zest, and red currants
posted: 02/17/2009

Duck Breast with Pomegranates and Marsala
(Italy)
Muscovy duck breast with pomegranates, Marsala wine, mint, sage, and orange zest
posted: 12/14/2006

Duck with Tangerine Sauce
(Italy)
Duck with a tangerine zest, Marsala wine, and mint sauce
posted: 12/14/2006

Musakhkhan
Musakhkhan
(Arab Levant/Palestine)
Chicken seasoned with sumac and onions wrapped in thin flatbread and baked
posted: 01/11/2007

Roast Chicken
(International)
The perfect roast chicken
posted: 09/18/2007

Roast Chicken, Potatoes and Peppers
(Italy)
Thyme-seasoned chicken breasts with roasted potatoes and fried multicolored peppers
posted: 12/14/2006



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"The  recipes in  Grill Italian are  traditional, informative, and most important, delicious.  Cliff Wright brings together the best of  Italy's flavors  and easy techniques."
- Bobby Flay, chef and co-owner of Mesa Grill and Bolo


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

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