Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
September 22, 2018
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Maccheroni alla Casanova
Maccheroni alla Casanova
(Italy/Campania-Naples)
Perciatelli with tomato sauce and black olives, anchovy, and chile.
posted: 03/19/2009

Orecchiette with Porcini Mushrooms, Fava, and Crispy Pancetta
Orecchiette con Funghi Porcini, Fava, e Pancetta
(Italy/Apulia)
orecchiette tossed with sauteed porcini mushrooms, fava beans, and crisply cooked diced pancetta
posted: 07/15/2008

Pappardelle with Mushrooms and Guanciale
(Italy)
Pappardelle with button mushrooms and cured pig's jowl (guanciale) in tomato sauce and cream sauce
posted: 02/05/2007

Penne with Broccoli, Fennel, and Endive
(Italy)
Penne with broccoli, fennel, Belgian endive, and anchovies with caciocavallo cheese
posted: 12/17/2006

Rigatoni with Salami and Fennel
(Italy)
Rigatoni with salami, fennel, and tomatoes
posted: 12/27/2006

Spaghetti with Pancetta and Pecorino
(Italy)
Spaghetti with pancetta and pecorino cheese
posted: 12/26/2006

Tubetti with Peas and Prosciutto
(Italy)
Tubetti with peas, parsley, and prosciutto
posted: 12/27/2006

Tubetti with Ricotta, Artichoke, Prosciutto and Mint
(Italy)
Tubetti with raw sauce of tomato, artichoke, prosciutto, ricotta cheese, and mint
posted: 12/27/2006

Whole Wheat Spaghetti with Pancetta
(Italy)
Whole wheat spaghetti with pancetta, parsley, and pecorino
posted: 12/26/2006



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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


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

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