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 21, 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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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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