Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
March 27, 2023
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Whole Wheat Spaghetti with Duck, Turnips, and Zucchini
(Pasta with Fowl)
Whole wheat spaghetti with roast duck breast and roast turnips in wine-reduced vegetable sauce
posted: 12/19/2006

Whole Wheat Spaghetti with Pancetta
(Pasta with Vegetables and Meat)
Whole wheat spaghetti with pancetta, parsley, and pecorino
posted: 12/26/2006

Whole Wheat Spaghetti with Pork Tenderloin, Walnuts, and Olives
(Pasta with Pork)
Whole wheat spaghetti with sauteed pork tenderloin with pancetta and mint and walnuts and black olives in wine
posted: 12/21/2006

Whole Wheat Spaghetti with Sausage and Mushrooms
(Pasta with Sausage)
Whole wheat spaghetti with Italian sausage and shiitake mushrooms in red wine
posted: 12/21/2006

Woodcutter's-style Mixed Grill
Misto Griglia degli Boscaioli
(Sausage, Grilled Sausage, Mixed)
Grilled skewers of Italian sausage, polenta squares, mushrooms, and pork cutlets
posted: 12/29/2006

Ziti with Ground Lamb and Red Bell Pepper
(Pasta with Lamb)
Ziti with ground lamb in red bell pepper, wine and mint sauce
posted: 12/19/2006

Zucchini with Anchovy, Lemon and Mint
(Vegetables)
Zucchini with anchovy, lemon, and mint
posted: 01/03/2007

Zucchini with Pecorino
(Vegetables)
Sauteed zucchini tossed with pecorino cheese and seasonings
posted: 01/04/2007

Zucchini with Tomatoes
(Vegetables)
Zucchini sauteed with tomatoes, onion, and basil
posted: 01/04/2007

Zuppa di Pesce
(Stews)
Fish stew with giant prawns, sardines, redfish, and clams
posted: 12/29/2006


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Apulia

Calabria

Campania

Campania-Naples



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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; Fiery-Foods.com


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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