Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
January 20, 2018
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Linguine with Fish, Olives, and Tomato
(Italy)
Linguine with fish, tomatoes, black olives, basil and a splash of cognac
posted: 12/18/2006

Linguine with Fried Swordfish in Sardine Sauce
(Italy)
Linguine with breaded and fried swordfish in a sauce of sardines melted in olive oil and garlic
posted: 12/18/2006

Linguine with Garlicky Seafood and Spinach
(Italy)
Breaded and deep-fried mixed fish, scallops, and squid with garlicky linguine and spinach
posted: 12/29/2006

Linguine with Olives in Fish Sauce
(Italy)
Linguine with fish sauce made from fish, olives, tomatoes, anchovies, rosemary
posted: 12/18/2006

Linguine with Salmon
(Italy)
Linguine with salmon and shrimp in a garlic white wine sauce
posted: 12/18/2006

Linguine with Salmon and Monkfish
(Italy)
Linguine with salmon and monkfish with a bit of tomato
posted: 12/18/2006

Linguine with Salmon, Basil, and Mint
(Italy)
Linguine with salmon, basil, mint and a touch of lemon juice
posted: 12/18/2006

Linguine with Sardines, Olives, and Chiles
(Italy)
Linguine with a sauce of sardines, olives, green chiles, capers, and tomatoes
posted: 12/17/2006

Linguine with Swordfish
Linguine alla Bagnarota
(Italy)
Linguine with swordfish, mixed chowder fish, shallot, garlic, basil, and cayenne pepper
posted: 12/17/2006

Linguine with Tuna and Green Beans
(Italy)
Linguine with preserved tuna, green beans, and fresh oregano
posted: 12/18/2006




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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


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

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