Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 20, 2017
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Allioli or Aioli
Garlic Mayonnaise
(Spain/Catalonia)
Garlic mayonnaise
posted: 01/11/2007

Anchovy and Parsley Butter
(Italy)
compound butter of anchovy and parsley
posted: 12/11/2006

Anchovy Sauce
(Italy)
anchovy sauce for grilled fish
posted: 12/11/2006

Baharat-A Tunisian Spice Mix
Baharat
(Tunisia)
Cinnamon, rose petals, and pepper spice mix used in Tunisian cooking
posted: 03/01/2011

Baharat-Mixed Spices for Syrian, Lebanese, and Palestinian Cooking
Baharat
(Arab Levant)
Levantine Arab spice mix
posted: 01/09/2007

Bechamel Sauce
(France)
The famous white sauce used in French, Italian, and other Mediterranean Cooking
posted: 12/11/2006

Beef Broth
(International)
Basic beef broth for recipes requiring it
posted: 01/06/2007

Chicken Broth
(International)
Basic chicken broth for other recipes requiring it
posted: 01/06/2007

Demi-Glace
Demi-Glace
(France/Languedoc)
Reduced espagnole sauce made from a rich veal stock
posted: 12/08/2007

Devil's Hot Sauce
Salsa alla Diavola
(Italy)
A mild Italian version of a hot sauce used with shellfish and firm-fleshed fish
posted: 12/11/2006



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Cucina Paradiso is a cookbook, not some dry, dull gastronomic text.  The recipes are seductively written, and powerfully appealing.  And Wright’s refreshing lack of arrogance...is a rarity among food writers today.
- Robin Mather, The Detroit News


"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times

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