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.
Clifford A. Wright is a cook, food writer, and independent research scholar who won the James Beard/KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast (William Morrow). His book A Mediterranean Feast was also a finalist for the cookbook of the year award given by the International Association of Culinary Professionals. He is the author of fourteen other books, twelve of which are cookbooks, including his latest The Best Soups in the World (Wiley, 2010). Colman Andrews, former editor of Saveur magazine called Wright 'the reigning English-speaking expert on the cuisines and culinary culture of the Mediterranean--the real Mediterranean, the whole Mediterranean.' Clifford writes regularly for Saveur, Bon Appetit, Gourmet, Fine Cooking, and Food and Wine and wrote all the food entries for Columbia University's Encyclopedia of the Modern Middle East. Clifford has also lectured on food at the Center for European Studies, Harvard University, Georgetown University, and the Culinary Institute of America among other universities and venues. As a cooking teacher he has taught cooking classes at the Rhode Island School of Design, Sur la Table, Central Market in Texas and other cooking schools around the United States and Italy.
Before writing about food, Clifford was a foreign policy researcher at the Brookings Institution, Washington, D.C., a Staff Fellow at the Institute of Arab Studies, Belmont, MA, the Executive Director of the American Middle East Peace Research Institute, Cambridge, MA and the publisher of Raising Kids, a child development newsletter for parents. He was written two books on the politics and history in the Middle East.
You can visit him at www.cliffordawright.com and read his food writing at www.zesterdaily.com
