Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 16, 2017
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Provence

Pissaladière
Pissaladière
(Pizza and Focaccia)
Provencal pizza with caramelized onions, black olives, and anchovy
posted: 09/09/2009

Provencal Celeriac Remoulade
Remoulade de Celeri-rave
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Slaw of celery root with herbs
posted: 04/17/2009

Quiche of Bacon, Gruyère Cheese, and Pine Nuts
Quiche aux Pignons
(Pies-Savory)
Quiche of bacon,Gruyère cheese, and pine nuts in puff pastry
posted: 09/03/2013

Ratatouille
Ratatouille
(Vegetables)
Cooked mixed vegetables with eggplant, zucchini, onion, tomatoes, bell peppers
posted: 01/09/2007

Sauce Rouille and Croutes for Bouillabaisse and Other Fish Soups and Stews
Sauce Rouille et Croutes
(Basic Recipes and Sauces)
Garlicky mayonnaise and bread for fish soups
posted: 01/09/2007

Soupe au Pistou
Soupe au Pistou
(Soups)
The famous Provencal vegetable soup with pesto
posted: 10/31/2012

Stuffed Cabbage in the Style of Nice
Sou Fassum
(Vegetables)
Cabbage leaves stuffed with rice, sausage, and pork and cooked with broth and lamb neck bones
posted: 01/09/2007

Tapenade
Tapenade
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
A spread of mashed black olives, capers, anchovies, and olive oil
posted: 01/09/2007

Roussillon

Beef and Sausage Meatballs in Sauce from Roussillon
Boules de Picolat
(Beef)
Beef and sausage meatballs seasoned with cinnamon, tarragon, and cayenne in a rich sauce of ham, olives, and veal broth
posted: 12/01/2008

Salade Collioure
(Salads)
Salad of lettuce, radicchio, tuna, black olives, tomatoes, potatoes, egg
posted: 02/25/2008



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My favorite [of the cookbooks reviewed] is Cucina Rapida, a delicious discovery for lovers of Italian food.  Most of the recipes can be done in 30 minutes or less, and the flavors are forthright.  I’ve cooked a lot from this book since it came out in early summer and have yet to be disappointed.  The recipe for Linguine with Shrimp, Spinach, and Lemon is bright-tasting, a memorable supper that I will make again for my family or for casual entertaining.
- Felicia Gressette, Akron Beacon Journal


Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world’s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know.  The book is also full of fascinating history.  Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
- Paula Wolfert, author of Paula Wolfert’s World of Food, Mediterranean Cooking, The Cooking of South-West France, an

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