Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 16, 2018
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Steamed Moroccan Chicken
Dajaj Mufawwar
(Morocco)
Spiced whole chicken steamed with potatoes, green beans,carrots, and bell peppers
posted: 07/01/2015

Turkey and Sausage with Peppers
(Italy)
Turkey thighs and Italian sausage with red and green bell peppers and onions
posted: 12/14/2006

Turkey Breast Fritters
(Italy)
Deep-fried breaded turkey breast
posted: 12/14/2006

Turkey Scaloppine Milanese with Fontina and Tomatoes
(Italy)
Deep-fried breaded scaloppine of turkey breasts then broiled with a topping of fontina and tomato sauce sprinkled with pine nuts
posted: 12/14/2006

Turkey Scaloppine with Tomato, Ricotta, and Fontina
(Italy)
Broiled scaloppine of turkey breast topped with tomatoes, green olive, sage, ricotta, and fontina cheese
posted: 12/14/2006



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[Clifford A. Wright's Cucina Paradiso] Editor’s Choice of the Best Books of 1992
- New York Times Book Review, December 6, 1992.


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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