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 22, 2018
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Tuscany

Grilled Chicken
Pollo alla Griglia
(Fowl-Grilled)
Tuscan-style grilled chicken
posted: 12/14/2006

Grilled Chicken Marinated in Onions and Garlic
Pollo Marinato alla Griglia
(Fowl-Grilled)
Tuscan-style grilled chicken marinated with onion, garlic, and parsley
posted: 12/14/2006

Grilled Free-range Chicken Breasts
Petti di Pollo sulla Graticola
(Fowl-Grilled)
Tuscan-style grilled olive oil-doused free-range chicken breasts
posted: 12/14/2006

Ribollita
Ribollita
(Soups)
Tuscan re-heated bean soup au gratin with onions and olive oil-soaked bread
posted: 03/02/2008

Salt Cod Leghorn-Style
Baccalà alla Livornese
(Seafood)
Salt cod cooked in tomatoes, garlic, basil, and parsley
posted: 01/10/2007

Spit-roasted Leg of Lamb, Aretina-style
Arrosto d'Agnello all'Aretina
(Lamb-Grilled)
Spit-roasted boneless leg of lamb marinate in olive oil, wine, vinegar, lemon juice, and oregano
posted: 12/14/2006

Tripe with Bacon
Trippa con Bacon
(Variety Meats)
Cooked tripe sauteed with bacon and Parmesan cheese
posted: 12/11/2007

Tuscan-style Grilled Marinated Red Mullet
Triglie in Gratella alla Marinara
(Seafood-Grilled)
Grilled red mullet marinated in olive oil, garlic, and rosemary
posted: 12/30/2006

White Beans with Shrimp and Chile
(Vegetables)
White beans with shrimp, chile, garlic, and olive oil
posted: 01/04/2007

Veneto

Braised Duck
Anatra in Umido
(Fowl)
Braised duck
posted: 01/02/2018


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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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


Just like what’s happening with barbecue and grilling books (and Italian cookbooks), publishers feel obliged to regularly come out with books covering the same subject over and over again. This is because it is difficult to keep books in print, and older books (with a few exceptions, like The Joy of Cooking) are simply not as marketable as newer books. That said, Wright’s collection of hot and spicy recipes from around the world [Some Like it Hot] is much like the dozens that have come before it. It is comprehensive and the recipes look like they are authentic and complete, with a lot of anecdotal information to delight the reader. ...  Anyone who can write a chapter title like “Hot Chicks, Wicked Ducks, and Killer Rabbits” gets a pat on the back from me! 
- Dave DeWitt, author of The Chile Pepper Encyclopedia; Fiery-Foods.com

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