Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
March 27, 2017
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Bucatini with Sausage and Broccoli
(Italy)
Bucatini (perciatelli) with Italian sausage, broccoli, parsley, red chile, and golden bread crumbs
posted: 12/21/2006

Bucatini with Sausages and Olives
(Italy)
Bucatini (perciatelli) with Italian sausage and green olives
posted: 12/21/2006

Bucatini with Sausages and Pancetta
(Italy)
Bucatini (perciatelli) with Italian sausages, pancetta, and ricotta cheese in a tomato sauce
posted: 12/21/2006

Ditali with Sausage and Zucchini
(Italy)
Ditali with Italian sausage and baby zucchini with their blossoms
posted: 12/21/2006

Fusilli with Sausage, Cabbage and Fennel
(Italy)
Fusilli with Italian sausage, fennel, and cabbage with parsley and white wine
posted: 12/21/2006

Penne alla Cacciatora
Penne alla Cacciatora
(Italy)
Penne with Italian sausage, ham, green bell pepper, cherry tomatoes, and cayenne pepper
posted: 12/21/2006

Penne with Roasted Chestnuts and Sausage
(Italy)
Penne with roasted chestnuts and sausage
posted: 12/21/2006

Perciatelli with Greens and Sausage
(Italy)
Perciatelli (bucatini) with boneless country-style pork ribs and Italian sausage with broccoli rabe, spinach, and black kale
posted: 12/21/2006

Rigatoncello with Sausages and Romanesco Cauliflower
(Italy)
Small rigatoni with sausages and romanesco cauliflower in tomato and cream sauce
posted: 02/11/2007

Rigatoni with Sausage in Tomato and Wine Sauce
(Italy)
Rigatoni with grilled Italian sausage in tomato and wine ragout
posted: 12/21/2006



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Small plates that are big on flavor are always in season at my house.  This is another wonderful collection of Mediterranean recipes from Clifford Wright [Little Foods of the Mediterranean] that will send me into the kitchen with pleasure.  Wright strikes just the right note between scholarly and sensual.
- Joyce Goldstein, author of The Mediterranean Kitchen and Saffron Shores


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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