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 17, 2017
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Braise of Beef, Lamb Kidney, and Italian Sausage
(Italy)
Braised beef chuck steak with pancetta, lamb kidneys, and Italian sausage
posted: 12/12/2006

Cevapcici
Cevapcici
(Balkans)
Grilled Serbian-style ground lamb and veal rissoles
posted: 12/26/2007

Croatian Sausage and Sauerkraut Stew
Kobasice sa Kiselim Zeljem
(Balkans/Croatia)
Stew of East European-style sausage with smoked bacon, juniper berries, and sauerkraut
posted: 01/09/2007

Gniummeriddi - Variety Sausages
Gniummeriddi
(Italy/Apulia)
Grilled lamb offal wrapped in caul fat
posted: 12/29/2006

Grilled Cypriot Sausage
Sheftalia
(Cyprus)
Seasoned pork and lamb crépinette (sausage without casing, wrapped in caul fat)
posted: 01/09/2007

Grilled Sausage, Orange, and Bay Leaf Skewers
Spiedini di Salsicce e Arance
(Italy/Sicily)
Grilled skewers of Italian sausage, orange wedges, and fresh bay leaf
posted: 12/29/2006

Grilled Turkey Scaloppine Stuffed with Sausage
Involtini di Tacchino e Salsicce
(Italy)
Grilled skewers of turkey breast slices stuffed with Italian sausages
posted: 12/29/2006

Homemade Italian Sausage
Salsiccia Fresca
(Italy/Sicily)
Homemade, Italian sausage
posted: 01/06/2007

Lentil, Spinach, and Sausage Casserole
(Italy)
Casserole of Italian sausage or cotechino sausage with lentils and spinach in green sauce
posted: 12/29/2006

Lombard-style Mixed Grill
Misto Griglia del Longobardo
(Italy/Lombardy)
Mixed grill of beef tenderloin, pork tenderloin, veal liver, Italian sausage, and polenta with horseradish dressing
posted: 12/29/2006



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[Mediterranean Feast] The Saveur 100.  Voted Most Delicious History Book You Can Cook From.  “Food-in-context has never been more thoroughly (and more cookably) presented."
- Saveur 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

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