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 19, 2019
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Spaghetti with Anchovy
Spaghetti con Acciuga
(Italy/Campania)
Spaghetti in tomato sauce with anchovies and basil
posted: 12/17/2006

Spaghetti with Bluefish
(Italy)
Spaghetti with bluefish in a sauce of tomato puree and white wine
posted: 12/18/2006

Spaghetti with Bottarga
Spaghetti alla Bottarga
(Italy/Sardinia)
Spaghetti with dried salted tuna roe
posted: 11/28/2007

Spaghetti with Greens in Red Tuna Sauce
(Italy)
Spaghetti with tuna and tomato sauce with anchovies, spinach, Swiss chard, and oregano
posted: 12/18/2006

Spaghetti with Sardine, Tomato, and Mint
(Italy)
Spaghetti with a raw sauce of sardines, tomatoes, mint, parsley, and capers
posted: 12/17/2006

Spaghetti with Spicy Swordfish
Spaghetti con Pesce Spada e Pomodoro
(Italy)
Spaghetti with swordfish pieces, green chile, tomatoes, and lemon juice
posted: 12/17/2006

Spaghetti with Swordfish and Scallops
(Italy)
Spaghetti with swordfish and scallops in a tomato and wine sauce with a hint of fennel seed
posted: 12/18/2006

Spaghetti with Tuna and Capers
(Italy)
Spaghetti with tuna, onions, and capers
posted: 12/18/2006

Spicy Linguine with Halibut and Tomato
(Italy)
Linguine with halibut, tomato and spicy wine sauce
posted: 12/18/2006

Tagliatelle with Rockfish
(Italy/Sicily)
Tagliatelle with scorpionfish (rockfish) and yellow bell peppers and parsley
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


“Real Stew” is a cookbook that doesn’t put on airs.  “Real Stew” is what it is–an authentic, exhaustive look at 300 recipes for stews, braises, ragouts, goulashes, chowders and the like.
- Larry Bingham, Baltimore Sun

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