Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
July 6, 2022
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Asparagus with Pistachios
(Vegetables)
Asparagus with pistachios and anchovies in olive oil
posted: 01/03/2007

Asparagus with Red Chile Flakes
(Vegetables)
Asparagus with parsley and chile
posted: 01/03/2007

Asparagus with Tuna and Caper Foam
Asparagi alla Cupido
(Vegetables)
Steamed asparagus with a foamy blended sauce of tuna and capers
posted: 04/21/2009

Baked Capellini au Gratin
(Pasta-Baked)
Baked capellini with cream au gratin
posted: 12/27/2006

Baked Capellini with Sausages and Vegetable Sauce
(Pasta-Baked)
Baked capellini tossed with pureed vegetable sauce and baked Italian sausages
posted: 12/27/2006

Baked Ditali and Mortadella with Mozzarella
(Pasta-Baked)
Baked ditali (short macaroni)with mortadella, mozzarella, and ricotta cheese
posted: 12/27/2006

Baked Lasagnette with Shrimp, Swiss Chard, and Ricotta
(Pasta-Baked)
Baked lasagnette with shrimp, Swiss chard, and ricotta
posted: 12/27/2006

Baked Linguine with White Eggplant
(Pasta-Baked)
Baked linguine in a sauce of deep-fried white eggplant, green and black olives, tomatoes, anchovies, and a little chile with mozzarella and young pecorino cheese
posted: 12/27/2006

Baked Macaroni with Lamb Sauce
(Pasta-Baked)
Baked macaroni with ground lamb and tomato sauce flavored with rosemary and ricotta and mozzarella cheese
posted: 12/27/2006

Baked Macaroni, Eggplant, and Broccoli
(Pasta-Baked)
Baked macaroni with skirt steak strips, deep-fried eggplant, and broccoli with a bread crumb, parmigiano, and pecorino cheese au gratin topping
posted: 12/27/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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If there is a cookbook of the year, this [Mediterranean Feast] is it.  A remarkably ambitious work....The subject is vast, the scope of time daunting, but Wright comes across as a cheerful, dedicated scholar who was sorry when he had to stop.  Recipes are written to be accessible to contemporary cooks.
- William Rice, Chicago Tribune


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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