Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 19, 2018
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Andalusia

Revoltijo de Espárragos
Asparagus Medley
(Vegetables)
Asparagus with a sauce of bread, wine, saffron and cumin
posted: 12/02/2013

Rice with Chicken, Veal, Rabbit and Pork in the Córdoban-Style
Arroz Córdobés
(Rice, Couscous, and Other Grains)
Rice cooked with chicken, veal, rabbit, and pork with saffron, paprika, red bell pepper, mushrooms, and peas
posted: 02/20/2009

Stew as the Wife of the Córdoban Farmer Would Make It
Olla Cortijera de Córdoba
(Stews)
Chickpea, cabbage, and bacon stew seasoned with cumin
posted: 01/11/2007

Swiss Chard in the Style of Málaga
Acelgas a la Malagueña
(Vegetables)
Swiss chard with raisins, garlic, and paprika
posted: 07/22/2010

Catalonia

Allioli or Aioli
Garlic Mayonnaise
(Basic Recipes and Sauces)
Garlic mayonnaise
posted: 01/11/2007

Baked Lamb Loin Chops with Original Allioli
Costelles de Xai amb Allioli
(Lamb)
Baked lamb loin chops with mashed garlic blended with olive oil
posted: 12/14/2006

Escalivada - Catalan Vegetable Medley
Escalivada
(Vegetables)
Catalan-style ratatouille with eggplant, bell pepper and vinaigrette
posted: 01/11/2007

Escudella - Catalonian Stew
Escudella
(Stews)
Stew of lamb, beef, pork, chicken, sausage, potatoes and Swiss chard
posted: 01/11/2007

Lentil Stew
Olla amb Llentilles
(Stews)
Savory stew of lentils, Swiss chard, potatoes, and saffron
posted: 03/23/2007

Lobster from the Ampurdán (Empordà)
Llagosta a l'Ampurdán (Empordà)
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Lobster braised with almonds, hazelnuts, white wine, tomatoes, and snails
posted: 01/11/2007



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Cucina Paradiso is a cookbook, not some dry, dull gastronomic text.  The recipes are seductively written, and powerfully appealing.  And Wright’s refreshing lack of arrogance...is a rarity among food writers today.
- Robin Mather, The Detroit News


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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