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 19, 2017
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Basic Beignet Dough for Baking
Pâte à Choux
(Bread Doughs, Short Doughs, and Batters)
Beignet dough for baking
posted: 10/01/2007

Basic French-Style Beignet Batter for Frying
Pâte à Beignets
(Bread Doughs, Short Doughs, and Batters)
Beignet batter for deep-frying
posted: 10/01/2007

Bechamel Sauce
(Basic Recipes and Sauces)
The famous white sauce used in French, Italian, and other Mediterranean Cooking
posted: 12/11/2006

Cheesy Potato and Tomato Soup
(Soups)
Potato, tomato, and pepper in a fontina cheese soup flavored with watercress, sage, and saffron
posted: 01/02/2007

Floating Islands in a Raspberry Sea
Ile Flottante
(Desserts)
Baked meringue in raspberry sauce
posted: 12/13/2006

Veal Rump Stew in the Style of the Old Presbytery
Cul de Veau à la Mode du Vieux Presbytère
(Veal)
Veal stew with mushrooms and bacon in wine cream sauce
posted: 05/07/2009



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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


Real Stew is an extraordinary cookbook!  Clifford Wright has brought 300 classic one-pot meals from all around the world home to our kitchens.  His stews are hearty and delicious– my whole family loves them, and your will too.
- Mark Strausman, chef/owner of Campagna restaurant and author of The Campagna Table

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