Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
July 29, 2021
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Beef Stew from Greece
Stifado
(Greece)
Beef stew in tomato sauce and wine with vinegar, white onions, and feta cheese
posted: 01/10/2007

Bollito Misto
Bollito Misto
(Italy/Piedmont)
The Piedmontese stew of game hens, beef brisket, veal tongue, sausages and vegetables
posted: 06/17/2010

Bouillabaisse
Bouillabaisse
(France/Provence)
Provencal style fish stew
posted: 01/09/2007

Cassoulet
Cassoulet
(France/Languedoc)
Bean stew/casserole with duck confit, pork sausage, pork shoulder, and lamb shoulder
posted: 02/14/2008

Chicken and Pepper Stew
Spezzatino di Pollo e Peperoni
(Italy)
Chicken stew with green bell pepper and tomatoes
posted: 12/14/2006

Chicken and Squid Stew
(Italy)
Casserole-cooked chicken breast and squid with a sauce of tomatoes, wine, raisins, pine nuts, and peas
posted: 12/13/2006

Chicken Stew with Peppers, Rosemary and Wine
Spezzatino di Pollo con Peperoni
(Italy)
Chicken breast cooked with bell peppers and mild peperoncini chiles, rosemary, and wine
posted: 12/13/2006

Cocido - Andalusian Stew
Cocido Andaluz or Olla Podrida
(Spain/Andalusia)
The quintessential Spanish stew
posted: 02/25/2008

Daube Provençal
Daube Provençal
(France/Provence)
Classic beef stew of Provence
posted: 06/03/2008

Eel in Sweet and Sour "Picchi-Pácchiu" Sauce
Ancidda a Picchi-Pácchiu all'Auruduci
(Italy/Sicily)
Eel and eggplant braised in tomatoes, onion, garlic, basil, and saffron
posted: 01/03/2008



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The directions [in Cucina Rapida] are clear and simple and the results are delicious.  In testing some of the recipes from Cucina Rapida I found that Wright lived up to his promises.  The garlic and parsley shrimp was incredibly easy, took less than 30 minutes and provided one of the best meals my family has enjoyed in some time.
- Ann Wesley, Bloomington Herald-Times


I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries.  In his monumental work [Mediterranean Feast], Clifford Wright has made a huge contribution.  An astonishing accomplishment.
- Paula Wolfert, author of The Cooking of the Eastern Mediterranean

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