Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
August 17, 2018
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Linguine with Scallops and Bell Peppers
(Italy)
Linguine with scallops and red and orange bell peppers with tomatoes
posted: 12/22/2006

Linguine with Seafood
(Italy)
Linguine with stir-fried shrimp, scallops, and squid with fresh oregano, basil, and mint
posted: 12/21/2006

Linguine with Shrimp and Mushroom Sauce
(Italy)
Linguine with shrimp in a shrimp stock and wine-based mushroom sauce
posted: 12/21/2006

Linguine with Shrimp in Saffron Cream Sauce
(Italy)
Linguine with shrimp in saffron cream sauce made from shrimp stock
posted: 12/21/2006

Linguine with Shrimp in Spinach-Lemon Sauce
(Italy)
Linguine with shrimp, spinach, and lemon and lemon zest sauce
posted: 12/21/2006

Linguine with Spicy Shrimp and Peperoncini
(USA/Cal-Italian)
Linguine with shrimp and fresh mild peperoncini chile and dried hot red chiles
posted: 12/21/2006

Linguine with Squid and Clams
(Italy)
Linguine with clams and squid in olive oil, garlic, and parsley
posted: 12/22/2006

Linguine with Swordfish, Shrimp, and Oysters
Linguine alla Pescatore
(Italy)
Linguine with oysters, shrimp, and swordfish marinated in olive oil, saffron, chile, and parsley
posted: 12/16/2008

Pappardelle with Lobster and Porcini Mushrooms
(Italy)
Pappardelle with lobster and porcini mushrooms in a lobster stock and wine reduction with parsley and basil
posted: 12/22/2006

Pappardelle with Rock Shrimp, Porcini Mushrooms, and Fava Beans
(Italy)
Pappardelle with rock shrimp, porcini mushrooms, and fresh fava beans in a light tomato and wine sauce
posted: 07/24/2007



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Clifford Wright has put together 300 mouthwatering recipes [in Real Stew] that I want to try in the next week!  This is exactly what I feel like eating right now.
- David Rosengarten, host of TV Food Network’s In Food Today and author of Taste: One Palate’s Journey Through the Wo


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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