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 20, 2017
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Veneto

Fried Stuffed Olives from Venice
Olive Farcite
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Large olives stuffed with meat, breaded and deep-fried
posted: 04/03/2008

Grilled Mackerel à la "Burnt Fingers"
Sgrombri Grigliati a Scottadito
(Seafood-Grilled)
Grilled lemon-marinated whole mackerel
posted: 12/30/2006

Grilled Quail
Quaglie Arrosto
(Fowl-Grilled)
Grilled sage-stuffed quail wrapped in pancetta
posted: 12/14/2006

Grilled Turkey Steaks with Pomegranate Sauce
Tacchina Arrostita alla Melagrana
(Fowl-Grilled)
Caul fat-wrapped grilled turkey breast steaks with pomegranate sauce
posted: 12/14/2006

Marinated Grilled Tuna
Tonno alla "Graèla"
(Seafood-Grilled)
Grilled tuna marinated in wine, onion, parsley, and thyme
posted: 12/30/2006

Milk-marinated Grilled Smoked Herring
Aringa alla Griglia
(Seafood-Grilled)
Grilled smoked herring soaked in milk and garnished with parsley
posted: 01/02/2007

Risotto for Christmas Eve
Risotto de la "Visilia"
(Rice, Couscous, and Other Grains)
Risotto with red beans, eel, and fish
posted: 01/10/2007

Risotto with Chicken Livers
Risotto con Fegato di Pollo
(Rice, Couscous, and Other Grains)
Risotto with chicken livers and white wine
posted: 12/28/2006

Risotto with Mushrooms
Risotto coi Funghi
(Rice, Couscous, and Other Grains)
Risotto with morel and porcini mushrooms
posted: 01/10/2007

Risotto with Mussels
Risotto coi Peoci
(Rice, Couscous, and Other Grains)
Risotto with mussels
posted: 01/10/2007


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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This book [Mediterranean Feast] is an impressive original study of the cradle of food civilization and marks an important achievement in the field of culinary history.
- James Beard Foundation Book Awards Committee, May 2000


Clifford Wright is a versatile fellow. He won the James Beard Foundation’s top cookbook award a couple of years ago for his historical opus, “A Mediterranean Feast.” But he also wrote one of my favorite quick cookbooks, “Cucina Rapida.”  In his newest book [Real Stew], Wright calls upon his scholarly credentials and his practical side to produce a collection of classic stews from around the world. The introductory notes for each of the 300 stews reflect Wright’s knowledge of history and world cuisines. But the recipes themselves — from Nantucket Scallop Stew to French Cassoulet to Kenyan Chicken and Coconut Stew — are straightforward and appealing.
- Margaret King, San Diego Union-Tribune

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