Italian-style grilling goes beyond meat and poultry. There's an entire chapter on vegetables every which way in Grill Italian. Tomatoes are stuffed with bread, garlic, and herbs before grilling. Artichokes are grilled and drizzled with lemon juice and oregano. Italians do extraordinary things with seafood, too. Even the simplest grilled shrimp is unforgettable. And what do you serve with your classic Grilled Tuna "Originata"? In Grill Italian you will find a chapter of traditional pasta and salad accompaniments. In his introduction, Wright tackles the burning questions about grilling: Which makes better-tasting food, gas or charcoal? Supermarket briquets or hard-to-find hardwood lump charcoal? It doesn't really matter, Wright says. The reason food tastes good when grilled is that fat drips down on hot coals or lava rocks and returns in the form of smoke to flavor the food. While your backyard may not overlook the azure waters of the Tyrrhenian Sea, with Grill Italian you can bring the intense, natural flavors of Italian grilling to your table.

Grill Italian

Cookbooks, Food & Wine

Wright, Clifford A.

Outdoor Cooking

Macmillan General* Reference

The paperback edition of this popular hardcover book combines two of America's passions: Grilling and Italian cooking. It features 100 traditional Italian dishes for the grill and rotisserie prepared with a minimum of fuss and all with easy-to-find ingredients. The luscious recipes include Tuscan Style Spit-Roasted Pork Loin with Rosemary, Grilled Tuna with a Fennel-Seed Coating, and Grilled Stuffed Tomatoes from Sardinia. These preparations are perennial favorites in Italy, yet some are hardly known here. Clifford Wright tackles the eternal gas-versus-charcoal debate (it doesn't matter; the reason food tastes good when grilled is because fat drips down on hot coals or lava rocks and returns it in the form of flavorful smoke), and he gives solid advice on grilling equipment and techniques. Lavishly illustrated with 4-color photographs throughout, the book is as much fun to read as it is to cook from.

Grill Italian: 100 Classic Recipes alla Griglia

Cooking Education & Reference

wiley

Contains 75 different Italian lasagne recipes, including some vegetarian versions. The book also contains a section on pasta making and the best of the pre-packaged varieties. By the author of "Cucina Paradiso", chosen by the "New York Times" as one of the best cookery books of 1992.

Lasagne

Cooking by Ingredient

Little. Brown and Company

Contains 75 different Italian lasagne recipes, including some vegetarian versions. The book also contains a section on pasta making and the best of the pre-packaged varieties. By the author of "Cucina Paradiso", chosen by the "New York Times" as one of the best cookery books of 1992.

Lasagne: More Than 75 Traditional Italian Recipes

Little,Brown & Co

The ultimate soup cookbook-from James Beard Cookbook of the Year award-winning author Clifford Wright
Soup is an affordable, popular dish the world over. In The Best Soups in the World, renowned food scholar and cookbook author Clifford Wright compiles the globe's most delicious soups into a single collection, exploring the history and cultural significance of each recipe along the way. 
Perfect for cooks at any level of experience, the book includes traditional American and thrilling international flavors alike-from Old-Fashioned Chicken Noodle to Thai Mushroom and Chile to Mexican Roasted Poblano and Three Cheese to Tuscan White Bean. 
<ul>
<li>A great value-features 300 recipes in an affordable, beautiful paperback format</li>
<li>Clifford Wright is a highly-respected cookbook author who has won the James Beard Cookbook of the Year Award and the James Beard Award for Best Writing on Food</li>
<li>The perfect soup cookbook for anyone who loved Wright's highly acclaimed casseroles cookbook Bake Until Bubbly
</li>
</ul>
The Best Soups in the World presents exciting, enticing, easy-to-prepare recipes using common, easy-to-find ingredients-perfect for budget-conscious cooks whose tastes know no boundaries.

The Best Soups In The World

Harvest

The cookbook that will make cheese lovers melt! On a pizza, in a casserole, sprinkled on top, or stuffed inside, melted cheese makes an ordinary meal into a decadent delight. It's a staple ingredient in plenty of our favorite comfort foods—from a gooey macaroni and cheese to a spicy quesadilla—but never before have so many hot and delicious cheese recipes been brought together in one place.
Clifford A. Wright's Hot &amp; Cheesy offers more than 250 recipes covering fritters, pastries, casseroles, pastas, sandwiches, pizzas, breads, and almost anything else you could top, stuff, or sprinkle with cheese.
<ul>
<li>The book presents an exhaustive collection of cheesy comfort food recipes from around the world</li>
<li>Author Clifford A. Wright is the award-winning author of such cookbooks as Bake Until Bubbly, The Best Soups in the World, and A Mediterranean Feast
</li>
<li>Like all of Wright's books, this title also includes historical and cultural notes on each recipe</li>
</ul>
From imported artisanals to the pride of Wisconsin, from gouda to gruyere, there's something in Hot &amp; Cheesy for every cheese lover.

Hot & Cheesy

Houghton, mifflin, harcourt

A massive collection of simple one-pot dishes from around the world, written by one of the world's favorite cookbook authors From slow cooked stews to quick stir-fries to easy skillet dinners, the one-pot meal is a worldwide staple. Across continents and cultures, everyone appreciates the simplicity and fuss-free nature of a meal made in one vessel, whether it's a wok, a pot, or a casserole dish. In One-Pot Wonders, famed cookbook author and food authority Clifford A. Wright presents the world's favorite one-pot meals.
One-Pot Wonders features 250 recipes from every corner of the globe, each of them as simple as they are delicious. Offering less fuss, easy clean up, and straightforward cooking techniques, these recipes not only offer easy dinner solutions but real, homestyle food that represents the real way that people cook the world over. Plus, each recipe includes Wright's enlightening and delightful notes on the history and culture related to it.
<ul>
<li>Features 250 recipes that are as great-tasting as they are simple to prepare</li>
<li>Written by Clifford A. Wright, author of cookbooks such as Hot and Cheesy, The Best Soups in the World, and Bake Until Bubbly 
</li>
<li>Includes quiches, casseroles, soups, stews, stir-fries, pies, skillet meals, and more</li>
</ul>
In One-Pot Wonders, Clifford A. Wright takes you on a tour of global food cultures while showing you exactly how easy it is to delight your family with delicious, comforting food.

One-Pot Wonders

Main Courses & Side Dishes

Bake until Bubbly"Everybody who grew up on tuna noodle casserole or macaroni and cheese remembers that bubbling dish brought to the table with its top dappled golden brown, piping hot and inviting. My passion for casseroles was born from memories of my childhood and my mother's lasagna, thick and rich and gooey and delicious. But once I had three children of my own, casseroles were the solution to many frenzied nights. We all loved the simplicity, ease, and satisfaction of a well-baked casserole. One of my favorite dessert casseroles was the Pear Crisp my kids and I made in late August when our pear tree was groaning from the weight of those luscious orbs ripening. We'd cut them up and arrange them in a casserole with cinnamon and then blanket them with a streusel made of flour, butter, and sugar before baking until bubbly. Hey, what a great name for a book!" —from Bake until Bubbly
Advance Praise
"Bake until Bubbly . . . the name says it all. Visions of creamy, tender casseroles with crusty, crunchy tops immediately come to mind and Clifford Wright's book delivers. You will find easy-to-make one-dish recipes like the rustic but elegant Veal Saltimbocca and Cassoulet and comfort food such as Blue Cheese Halibut Bake; Sausage, Red Bean, and Apple Casserole; Cranberry-Apple-Walnut Crisp; and Blackberry and Cream Cheese Crepes Casserole. I love the fact that you can find everything from breakfast casseroles to vegetarian options to desserts. The Potato, Bacon, and Gruyère Casserole is coming to my next potluck." —Dede Wilson, Contributing Editor to Bon Appétit magazine and public television host
"Just when I thought there was little left to be exploited in casserole cookery, Clifford Wright comes up with an herby tamale pie with cornmeal mush, an Irish rutabaga pudding, a baked rigatoni with meatballs, a nectarine and almond dessert casserole, and numerous other fascinating dishes guaranteed to add new and exciting dimension to this succulent style of cooking." —James Villas, author of Crazy for Casseroles and The Glory of Southern Cooking

Bake Until Bubbly: The Ultimate Casserole Cookbook

The island of Sicily is a sun-drenched jewel splashed by the surrounding azure waters of the Tyrrhenian, Ionian, and Mediterranean seas. Known since antiquity as the island in the sun, it has a distinctly "eastern" air in its dusty and languid towns, its baroque cities, its bougainvillea-laced coastal ring. Sicily's position as a Mediterranean crossroads has meant that over the years cultures of remarkable brilliance have flourished and endured there. One such culture, the medieval Arabs, ruled Sicily for nearly 250 years, and in their wake left striking influences on the architecture, agriculture, and cuisine. In Cucina Paradiso, Clifford Wright chronicles his fascinating quest for what he affectionately calls the "lost paradise" of Sicilian cuisine, the culinary heritage of the Arabs in Sicily. From his first visit there in 1983, he discovered that the sights, smells, and sounds of Sicily reverberate with an Arab feeling, an aura that is not a mirage but a story waiting to be told. Reflecting his two loves - research and cooking - he set about finding and recording this delicious legacy. Here is a cuisine of exotic ingredients - saffron, capers, golden raisins, pine nuts, orange zest, fresh anchovy - combined in a heavenly way, providing the reader with recipes that are the key to this delicious paradise. Searching for traces of Arab culinary influence while meandering through Sicily, Wright visited small trattorias and private homes and sampled such dishes as Sasizzedi Aggrassati (beef rolls stuffed with pecorino cheese, parsley, golden raisins, and pine nuts, and sauteed in Marsala wine) and Gamberetti al Pomodoro (a savory dish of shrimp, tomatoes, capers, raisins, celery, and pine nuts). He discovered that Sicilians do not agree as to what, exactly, the Arab influence on the cuisine is, but they do agree there are some common characteristics: the absence of antipasti, the piatto unico, or one-pot meal; the confectionery; the blending of nuts or breadcrumbs with raisins or currants and saffron for stuffings; stuffed and skewered foods in general, rice dishes (some food writers argue that the famous risotto Milanese is an Arab-Sicilian invention transplanted north); sweet-and-sour dishes; and the use of citrus fruits in the preparation of meat and fish dishes. Whatever the foundations of Sicilian food may be, one thing is certain: Sicilian food is different from Italian food. All of the more than 175 recipes in this book attest to this completely Sicilian spirit. All pay tribute to the historical and traditional origins of each dish. In writing this very special cookbook, Clifford Wright brings to his subject the meticulousness of a scholar and the passion of a true food aficionado. His enthusiasm for the exotic and unusual combinations of flavors the Arab influence imparts to the heavenly food of Sicily is more than infectious - Cucina Paradiso tantalizes and delights, filling up our minds as well as our stomachs. It is a feast of a book like no other.

Cucina Paradiso: The Heavenly Food of Sicily

Regional & International

Simon&Schuster

Contains 160 quick and easy recipes for delicious Italian-style meals, including penne with broccoli, fennel, and endive; stuffed pork spareribs; linguine with crushed black pepper; and many other favorites.

Cucina Rapida: Quick Italian-Style Home Cooking

Hearst Books

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Books by Wright, Clifford A.