Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
February 22, 2017
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Cavatelli with Lamb and Broccoli in Mascarpone Saffron Sauce
(Italy)
Cavatelli with crispy fried lamb with broccoli in mascarpone saffron sauce
posted: 12/20/2006

Farfalle with Lamb and Mushrooms
(Italy)
Farfalle with boneless lamb sirloin, mushrooms, and parsley
posted: 12/19/2006

Farfalle with Lamb, Pumpkin, and Escarole
(Italy)
Farfalle with boiled escarole, braised lamb and pumpkin in wine sauce with basil and pecorino
posted: 02/07/2008

Farfalle with Spicy Lamb
(Italy)
Farfalle with lamb cubes and a tomato, mushroom, chile, and fennel sauce
posted: 12/19/2006

Fettuccine with Seared Lamb and Vegetables with Mint Pesto
(Italy)
Fettucine tossed with griddled lamb sirloin, griddled scallions, griddled eggplant, griddled artichoke foundations and teardrop tomatoes, tossed with a mint, garlic, pine nut pesto
posted: 12/20/2006

Macaroni and Lamb
(Italy)
Macaroni with diced lamb shoulder cooked in red wine with herbes de Provence
posted: 12/20/2006

Macaroni with Lamb and Fennel
(Italy)
Macaroni with garlic lamb, fennel, and pecorino
posted: 12/20/2006

Pappardelle with Ground Lamb and Peppers
(Italy)
Pappardelle with ground lamb, peppers, and ricotta cheese
posted: 12/19/2006

Pappardelle with Lamb and Artichoke in Saffron Sauce
(Italy)
Pappardelle with lamb stew meat and artichoke in saffron wine sauce with pecorino
posted: 12/20/2006

Pasta Squares with Spicy Lamb, Potatoes, and Chickpeas
Nawasar Mafawwra
(Tunisia)
Pasta squares (quadratini or quadrucci) steamed over broth with lamb, chickpeas, potatoes, and harisa
posted: 01/11/2007



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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


Here’s a bookshelf worth of volumes..that celebrate the region’s diverse cooking traditions ....  No book accomplishes that more impressively than Clifford Wright’s magnum opus “A Mediterranean Feast."
- Malachy Duffy, Bon Appetit

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