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, 2018
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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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Mediterranean Vegetables is a great reference book that will be invaluable to any chef’s library.  I am especially glad to have it in mine.
- Jean-Georges Vongerichten, chef and co-author of Simple to Spectacular


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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