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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Broiled Tomatoes with Fontina Cheese
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Broiled halved plum tomatoes with seasoning and fontina cheese
posted: 01/03/2007

(Breads (Sandwiches, Panini etc))
Grilled country bread brushed with olive oil
posted: 12/12/2006

Brussels Sprouts, Potatoes, and Burrata Cheese
Boiled Brussels sprouts and potatoes dressed with burrata cheese and olive oil
posted: 01/24/2008

Bucatini with Big Meatballs in Vegetable Sauce
(Pasta with Beef)
Bucatini (Perciatelli) with meatballs in tomato-based vegetable sauce
posted: 12/14/2006

Bucatini with Chanterelles and Shiitake Mushrooms
(Pasta with Vegetables)
Bucatini (perciatelli) with chanterelles and shiitake mushrooms with pancetta
posted: 12/25/2006

Bucatini with Egg and Anchovy Sauce
(Pasta with Fish)
Bucatini (perciatelli) with melted anchovies and chopped egg and parsley
posted: 12/17/2006

Bucatini with Sausage and Broccoli
(Pasta with Sausage)
Bucatini (perciatelli) with Italian sausage, broccoli, parsley, red chile, and golden bread crumbs
posted: 12/21/2006

Bucatini with Sausages and Olives
(Pasta with Sausage)
Bucatini (perciatelli) with Italian sausage and green olives
posted: 12/21/2006

Bucatini with Sausages and Pancetta
(Pasta with Sausage)
Bucatini (perciatelli) with Italian sausages, pancetta, and ricotta cheese in a tomato sauce
posted: 12/21/2006

Bucatini with Three Cheeses and Two Peppers
(Pasta with Cheese)
Bucatini with Gorgonzola, mascarpone, and parmigiano with black pepper and red chile pepper
posted: 12/16/2006






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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;

[Clifford A. Wright's Cucina Paradiso] Editor’s Choice of the Best Books of 1992
- New York Times Book Review, December 6, 1992.

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