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 23, 2019
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Macaroni with Bottarga and Basil
(Italy)
Macaroni with grated bottarga (salted dried tuna roe) and fresh basil
posted: 12/17/2006

Orecchiette with Tuna, Beet Leaves, and Olives
(Italy/Apulia)
Orecchiette with preserved tuna in olive oil, beet leaves, and olives
posted: 12/18/2006

Pasta con le Sarde
Pasta con le Sarde
(Italy/Sicily)
Bucatini with fresh sardines, pine nuts, raisins, wild fennel, currants, almonds, and saffron
posted: 09/07/2010

Pasta with Broccoli and Sardines
Pasta chi Brocculi e Sardelle
(Italy/Sicily)
spaghetti with sardines and broccoli in a sauce of wine, saffron, pine nuts, golden raisins, and tomato paste
posted: 12/17/2006

Penne Rigate with Sardine-Artichoke Sauce
(Italy)
Penne rigate (ridged penne) with canned sardines, artichokes, anchovies, capers, and oregano in tomato sauce
posted: 12/17/2006

Penne with Green Peppercorn and Bottarga Pesto
(Italy)
Penne with green peppercorn and bottarga (salted dried tuna roe) pesto with mint, basil, pine nut,and pistachio
posted: 12/17/2006

Penne with Grilled Shark, Anaheim Chiles, Tomatoes, and Basil
(Italy)
Penne with grilled shark, Anaheim chiles, tomatoes, and basil
posted: 12/17/2006

Perciatelli with Anchovies and Ricotta Salata
(Italy)
Perciatelli (bucatini) with grated ricotta salata and anchovies
posted: 12/17/2006

Perciatelli with Mahimahi and Bottarga
(Italy)
Perciatelli (bucatini) with mahimahi (dolphinfish) and bottarga (salted dried tuna roe) in tomato sauce
posted: 12/17/2006

Short Rigatoni with Tuna and Olives
(Italy)
Short rigatoni with fresh tuna, black olives, celery, capers, mint, and dill
posted: 12/18/2006




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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


"The  recipes in  Grill Italian are  traditional, informative, and most important, delicious.  Cliff Wright brings together the best of  Italy's flavors  and easy techniques."
- Bobby Flay, chef and co-owner of Mesa Grill and Bolo

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© 1999-2019 Clifford A. Wright