Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 11, 2017
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Penne with Lamb and Rosemary Sauce
(Italy)
Penne with a ground lamb, rosemary and tomato sauce
posted: 12/19/2006

Spaghetti with Diced Lamb and Guanciale
(Italy)
Spaghetti with diced boneless leg of lamb, guanciale, and leeks in a cream sauce of mint, tomatoes, and basil
posted: 07/24/2007

Spaghetti with Ground Lamb
(Italy)
Spaghetti with ground lamb and oregano in a light tomato and wine sauce
posted: 12/19/2006

Spaghetti with Lamb, Artichoke, and Porcini Mushrooms
Spaghetti con Agnello, Carciofi e Funghi Porcini
(Italy/Apulia)
Spaghetti with pieces of lamb tossed with artichoke hearts and porcini or oyster mushrooms
posted: 10/03/2008

Whole Wheat and Spinach Spaghetti with Lamb and Parsley
(Italy)
Whole wheat spaghetti and green spinach spaghetti tossed with boneless leg of lamb, parsley, and garlic
posted: 12/20/2006

Ziti with Ground Lamb and Red Bell Pepper
(Italy)
Ziti with ground lamb in red bell pepper, wine and mint sauce
posted: 12/19/2006



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“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


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

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