Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
February 7, 2012
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Abruzzo

Kohlrabi Chieti Style
Cavoli Rapa all Chietina
(Vegetables)
Batter-fried marinated kohlrabi slices
posted: 01/30/2012

Spicy Grilled Red Mullet
Triglie sulla Graticola
(Seafood-Grilled)
Grilled red mullet rubbed with parsley, thyme, bay, and cayenne pepper
posted: 12/30/2006

Apulia

Bucatini with Eggplant and Fava Beans
Bucatini con Melanzane e Fava
(Pasta with Vegetables)
Bucatini with deep-fried eggplant and fava beans
posted: 07/24/2008

Bucatini with Greens and Eggplant
Bucatini con Erbe Campestri e Melanzane
(Pasta with Vegetables)
Bucatini with mustard greens, turnip tops, arugula, Swiss chard, fried eggplant and teardrop tomatoes
posted: 09/25/2009

Cavatelli with Arugula
Cavatieddi con la Ruca
(Pasta with Vegetables)
Cavatelli with arugula, tomato sauce, and pecorino cheese
posted: 01/10/2007

Cavatelli with Arugula and Ricotta Salata
Cavatieddi con la Ruca e Ricotta Salata
(Pasta with Vegetables)
Cavatelli with wilted arugula, black olives, and thyme with ricotta salata
posted: 12/28/2008

Farfalle with Lamb, Pumpkin, and Escarole
(Pasta with Lamb)
Farfalle with boiled escarole, braised lamb and pumpkin in wine sauce with basil and pecorino
posted: 02/07/2008

Fette Rossa
Fedda Rossa
(Breads (Sandwiches, Panini etc))
An Apulian style of bruschetta with tomatoes
posted: 12/12/2006

Fig and Honey Sorbet
Sorbetto di Fichi e Miele
(Desserts)
Sorbet blended with figs and honey
posted: 12/13/2006

Gniummeriddi - Variety Sausages
Gniummeriddi
(Sausage, Grilled Sausage, Mixed)
Grilled lamb offal wrapped in caul fat
posted: 12/29/2006


Sicily

Tuscany



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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 has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture

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Gourmet Foods At PastaCheese.com

Gourmet Foods At PastaCheese.com

Gourmet Foods At PastaCheese.com

Gourmet Foods At PastaCheese.com

Gourmet Foods At PastaCheese.com