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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Languedoc

Mussels with Spinach
Moules aux Epinards
(Vegetables)
Mussels steamed in white wine and cooked with spinach and saffron
posted: 01/09/2007

Octopus Pie from Sète
Tielle de Poulpe Sètoise
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Small spicy pie of octopus in tomatoes
posted: 10/26/2007

Omelet with Pine Nuts
Omelete aux Pignons
(Eggs)
Omelet cooked in olive oil with pine nuts
posted: 01/09/2007

Oysters au Gratin Roquefort
Huitres Gratinées au Roquefort “Société”
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Oysters baked au gratin with Roquefort cheese
posted: 08/01/2012

Seared Raw Fois Gras with Green Grapes
Foie Gras de Canard Poêlé aux Raisins Blancs
(Variety Meats)
Duck foie gras seared with sauternes and grapes
posted: 10/28/2009

Shepherd's Salad from Languedoc
Salade du Berger
(Salads)
Salad of crisphead lettuce, radicchio, chicory with walnut oil vinaigrette
posted: 11/01/2010

Snail Fritters
Beignets d'Escargot
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Fried snail fritters
posted: 08/02/2016

Tomato and Anchovy Salad
Anchoïyade
(Salads)
Heirloom tomato salad with anchovies, hard-boiled egg, and olives with vinaigrette
posted: 06/02/2014

Toulouse Sausage
Saucisse de Toulouse
(Sausage, Grilled Sausage, Mixed)
Fresh country pork sausage from southwest France
posted: 02/14/2008

Provence

Blackberry Tart
Tarte aux Mûres
(Desserts)
Blackberry tart with apricot glaze
posted: 06/15/2008



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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


"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

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