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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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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If there is a cookbook of the year, this [Mediterranean Feast] is it.  A remarkably ambitious work....The subject is vast, the scope of time daunting, but Wright comes across as a cheerful, dedicated scholar who was sorry when he had to stop.  Recipes are written to be accessible to contemporary cooks.
- William Rice, Chicago Tribune


Mediterranean Vegetables is a great reference book that will be invaluable to any chef’s library.  I am especially glad to have it in mine.
- Jean-Georges Vongerichten, chef and co-author of Simple to Spectacular

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