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 30, 2020
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Bucatini with Big Meatballs in Vegetable Sauce
(Italy)
Bucatini (Perciatelli) with meatballs in tomato-based vegetable sauce
posted: 12/14/2006

Farfalle with Skirt Steak and Mushroom
(Italy)
Farfalle with skirt steak, mushrooms, garlic, parsley in wine sauce
posted: 12/14/2006

Fettuccine with Baby Meatballs and Fresh Fava
(Italy)
Fettuccine with small baked beef, pork, and ground chicken meatballs in wine, chicken broth, and fava beans sauce
posted: 12/14/2006

Fettuccine with Rib Eye Steak and Spinach
(Italy)
Fettuccine with cayenne-dusted rib eye steak medallions and sauteed spinach
posted: 12/14/2006

Lasagnette with Beef in Spinach Mascarpone Sauce
(Italy)
Lasagnette with beef tenderloin strips in spinach mascarpone sauce
posted: 12/14/2006

Macaroni with Beef in Gorgonzola Sauce
(Italy)
elbow macaroni with beef tenderloin in Gorgonzola sauce
posted: 12/14/2006

Penne with Spoon-dropped Baby Meatballs in Spinach Sauce
(Italy)
Penne with marble-sized meatballs in wine sauce with spinach mascarpone puree and a liaison of egg yolks and parmigiano
posted: 12/14/2006

Spaghetti with Ground Beef and Eggplant Sauce
(Italy)
Spaghetti with ground beef and eggplant in a tomato sauce of wine and herbs
posted: 12/14/2006

Spaghetti with Meatballs
(USA/Italian-American)
Classic spaghetti and meatballs in tomato sauce
posted: 12/14/2006

Spaghetti with Sirloin and Red Onion
(Italy)
Spaghetti with beef sirloin pieces and red onion and garlic
posted: 12/14/2006



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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


If there is a cookbook of the year, this [Mediterranean Feast] is it.  A remarkably ambitious work....The subject is vast, the scope of time daunting, but Wright comes across as a cheerful, dedicated scholar who was sorry when he had to stop.  Recipes are written to be accessible to contemporary cooks.
- William Rice, Chicago Tribune

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