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Lasagne with Sausage and Greens and Rich Gravy
(Italy)
Baked lasagne with Italian sausage, spinach, and Swiss chard in oxtail and beef marrow bone enriched tomato sauce with mozzarella and ricotta cheese
posted: 12/27/2006
Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine
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
