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 18, 2022
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Paella with Seafood # 2
Paella with Seafood
(Spain/Valencia)
The classic Valencian seafood paella for four or five
posted: 02/23/2009

Polenta Cakes Stuffed with Spinach and Fontina Cheese
(Italy)
Polenta cakes stuffed with spinach and fontina cheese
posted: 12/28/2006

Rice Fisherman Style
(Italy)
Fisherman's style boiled rice with shrimp, scallops, squid with saffron and parsley
posted: 12/28/2006

Rice Pilaf with Chicken
Ruzz bi'l-Dajaj
(Arab Levant/Palestine)
Rice pilaf with poached chicken, spices, and nuts
posted: 09/01/2007

Rice Pilaf with Meatballs
Kafta bi'l-Ruzz
(Arab Levant/Syria)
Spiced rice pilaf with lamb meatballs
posted: 02/07/2008

Rice with Brussels Sprouts and Sausage
(Italy)
Boiled rice with Italian sausage, Brussels sprouts, and sage
posted: 12/28/2006

Rice with Chicken, Veal, Rabbit and Pork in the Córdoban-Style
Arroz Córdobés
(Spain/Andalusia)
Rice cooked with chicken, veal, rabbit, and pork with saffron, paprika, red bell pepper, mushrooms, and peas
posted: 02/20/2009

Rice with Parsley and Mint
(Italy)
Boiled rice with parsley and mint
posted: 12/28/2006

Rice with Salmon and Salmon Caviar
(Italy)
Boiled rice with salmon fillet, sage, and parsley topped with chopped egg and salmon caviar
posted: 12/28/2006

Risotto "the Way Our Buddies Like It"
Risotto alla Campagnolo
(Italy/Veneto)
Risotto with Italian sausage, red bell pepper, and fennel
posted: 12/28/2006



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This well-researched book [Mediterranean Vegetables] on vegetables is full of wonderful recipes from the cuisines of the world and is a great reference work.
- Jacques Pépin, host of Jacques Pépin's Kitchen: Encore with Claudine and co-author of Julia and Jacques Co


"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times

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