Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
November 28, 2022
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Strawberries and Grapes in Syrup with Mint and Vanilla
(Desserts)
Fresh strawberries and grapes in mint and vanilla flavored sugar syrup
posted: 12/13/2006

Strawberries in Almond Syrup with Almonds
(Desserts)
Strawberries marinated in almond and sugar syrup with shaved almonds and fresh mint
posted: 12/13/2006

Strawberries in Syrup
(Desserts)
Fresh strawberries in sugar syrup
posted: 12/13/2006

Strawberry Preserve Omelet
(Desserts)
Omelet stuffed with strawberry preserves
posted: 12/13/2006

Stuffed Breast of Veal
(Veal)
Baked breast of veal stuffed with bread crumbs, pistachios, olives, and ham
posted: 01/02/2007

Stuffed Roasted Tomato with Provolone
(Vegetables)
Roasted tomato slices topped with bread crumb stuffing of garlic, pine nuts, and oregano with provolone topping
posted: 01/03/2007

Stuffed Squid - Italian
Calamari Ripieni
(Seafood)
Squid stuffed with bread crumbs, garlic, and anchovy and cooked in olive oil
posted: 12/29/2006

Sweet and Sour Celery
(Vegetables)
Celery in balsamic vinegar, sugar, and olive oil
posted: 01/03/2007

Sweet and Sour Green Beans and Fennel
(Vegetables)
Green beans, fennel, and tomatoes in a sweet and sour basil and anchovy sauce
posted: 01/03/2007

Swiss Chard Stalk Soup
(Soups)
Soup of Swiss chard stalks in chicken broth
posted: 01/02/2007


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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[Mediterranean Feast] The Saveur 100.  Voted Most Delicious History Book You Can Cook From.  “Food-in-context has never been more thoroughly (and more cookably) presented."
- Saveur magazine


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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