Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
August 14, 2018
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Campania-Naples

Linguine with Calamari
Linguine con Calamaretti in Bianco
(Pasta with Shellfish)
Linguine with deep-fried squid tossed with garlic, parsley, and chile
posted: 12/22/2006

Linguine with Clams
Linguine con Vongole
(Pasta with Shellfish)
Linguine with clams, olive oil, garlic, and parsley
posted: 12/22/2006

Maccheroni alla Casanova
Maccheroni alla Casanova
(Pasta with Vegetables and Meat)
Perciatelli with tomato sauce and black olives, anchovy, and chile.
posted: 03/19/2009

Mozzarella in Carrozza
Mozzarella in Carrozza
(Breads (Sandwiches, Panini etc))
Breaded and fried mozzarella cheese
posted: 12/13/2006

Neapolitan-Style Baked Peppers
Peperoni alla Napoletana
(Vegetables)
Multi-colored bell peppers baked with capers, anchovies, olives, and pine nuts au gratin
posted: 01/10/2007

Neapolitan-style Tomato Salad
Insalata di Pomodori alla Napoletana
(Salads)
Tomato salad with basil, olive oil, and vinegar
posted: 12/29/2006

Pizza Margherita
(Pizza and Focaccia)
The classic Neapolitan pizza
posted: 01/10/2007

Sausage Patties with Broccoli Rabe
Salsiccia e Friarelli
(Sausage, Grilled Sausage, Mixed)
Pan-cooked Italian sausage patties with boiled and sauteed broccoli rabe with olive oil and dried chiles
posted: 03/02/2009

Spaghetti alla Puttanesca
Spaghetti alla Puttanesca
(Pasta with Vegetables)
The classic Neapolitan spaghetti with tomato sauce and olives.
posted: 11/29/2009

Steak Pizzaiola
(Beef)
Seared steak with a sauce of tomatoes and oregano
posted: 12/12/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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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


“Real Stew” is a cookbook that doesn’t put on airs.  “Real Stew” is what it is–an authentic, exhaustive look at 300 recipes for stews, braises, ragouts, goulashes, chowders and the like.
- Larry Bingham, Baltimore Sun

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