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

Veal in Wine and Cream
(Veal)
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
(Veal)
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)
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)
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


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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

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