Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
September 23, 2018
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Abruzzo

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

Spelt (Farro) Pennette with Olives
Pennette di Farro alle Olive
(Pasta with Vegetables)
Spelt (farro) pennette with black olives and fresh chiles
posted: 07/01/2013

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

Broccoli in Tomato Sauce
Broccoli Affogati
(Vegetables)
Broccoli in wine and tomato sauce
posted: 01/02/2007

Bucatini with Eggplant and Fava
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

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




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If you believe that vegetables are the keystone to a sound diet, and if you believe, as more than a few influential cooks do, that many vegetables are best-- and best prepared— in countries that surround the Mediterranean Sea, this [book Mediterranean Vegetables] may prove to be the best of all possible books.  This is a lively reference book that contains a generous number of workable recipes.  Here’s a book that’s likely to make the commute from bedside table to kitchen and back frequently.  Voted Top 10 Cookbooks of 2001 
- William Rice, Chicago Tribune


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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