Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
May 20, 2018
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Capellini with Bacon and Almonds
(Italy)
Capellini with bacon in a sliced almond cream sauce with pecorino and parmigiano
posted: 12/21/2006

Fettuccine with Ham and Warm Goat Cheese
(Italy)
Fettuccine with ham, soft goat cheese, roasted red pepper, and parsley
posted: 12/21/2006

Fettuccine with Napa Cabbage and Ham
(Italy)
Fettuccine with cooked or leftover baked ham, Napa cabbage and mixed greens with a white wine and juniper berry sauce
posted: 12/21/2006

Fusilli with Pork and Red Bell Pepper
(Italy)
Fusilli with pork sirloin and red bell pepper
posted: 12/20/2006

Lasagna with Pork and Walnut-Mascarpone Sauce
(Italy)
Lasagna tossed with braised boneless pork shoulder ragout and a white wine-reduced walnut and mascarpone cheese sauce
posted: 12/20/2006

Linguine Verde with Pan-fried Pork and Red Bell Pepper
(Italy)
Linguine verde (green linguine) with pork chops and garlicky roasted red bell peppers and rosemary
posted: 12/20/2006

Linguine Verde with Pork in Cream Sauce
(Italy)
Green spinach linguine with crispy pancetta, boneless prok chops in a white wine cream sauce
posted: 12/20/2006

Penne with Ham and Cheese Sauce
(Italy)
Penne with ham and ricotta cheese, mascarpone cheese, fontina val d'Aosta bound with cream and egg yolks
posted: 12/21/2006

Pennette with Seared Pork and Sautéed Onions
(Italy)
Pennette (small penne) with pan-seared boneless pork chops and onions
posted: 08/28/2008

Perciatelli with Pork and Cabbage
Perciatelli con Maiale e Cavolo
(Italy)
Perciatelli with pan-seared sliced pork chops, sauteed cabbage, and fresh herbs
posted: 10/13/2008



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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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