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 30, 2021
Bookmark and Share

Vanilla Meringue with Warm Orange Blossom Honey
Meringue made with vanilla and drizzled with honey
posted: 12/13/2006

Veal in Wine and Cream
Veal roast with wine sauce
posted: 01/02/2007

Veal Liver with Marsala
(Variety Meats)
Veal liver cooked with scallions, garlic, and parsley in Marsala wine sauce
posted: 01/02/2007

Veal Loin with Fig, Almond, and Mint Cream Sauce
Pan-seared veal loin chops with a green fig and mint cream sauce with almonds
posted: 01/02/2007

Veal Meatballs Stuffed with Pine Nuts and Parmesan with Capellini
Veal meatballs stuffed with pine nuts and parmigiano in wine and cream sauce with capellini
posted: 01/02/2007

Veal with Onions and Peppers
Veal with onion, peperoncino peppers and tomatoes
posted: 01/02/2007

Vermicelli with Shrimp in Pink Sauce
(Pasta with Shellfish)
Vermicelli with shrimp in tomato cream sauce
posted: 12/21/2006

Whole Wheat and Spinach Spaghetti with Lamb and Parsley
(Pasta with Lamb)
Whole wheat spaghetti and green spinach spaghetti tossed with boneless leg of lamb, parsley, and garlic
posted: 12/20/2006

Whole Wheat Pappardelle with Chicken Gizzard Ragout
(Pasta with Variety Meats)
Whole wheat pappardelle with mint and wine flavored tomato and chicken liver ragout
posted: 12/19/2006

Whole Wheat Spaghetti with Cabbage, Bacon, Juniper Berries and Fontina Cheese
(Pasta with Pork)
Whole wheat spaghetti with cabbage, pancetta, bacon, fontina cheese, caraway and juniper berries
posted: 12/21/2006






Be notified of updates and events:

Mediterranean Vegetables is a great reference book that will be invaluable to any chef’s library.  I am especially glad to have it in mine.
- Jean-Georges Vongerichten, chef and co-author of Simple to Spectacular

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

(View all)