Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
July 22, 2018
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Maqaniq - Homemade Spicy Lamb Sausage
Maqaniq
(Arab Levant)
Lamb sausage with coriander seed and mixed spices
posted: 01/09/2007

Merguez Sausage
Mirqaz or mirkas
(Tunisia)
Spicy Tunisian lamb sausage
posted: 01/11/2007

Mixed Grill
Misto Griglia
(Italy)
Grilled rib eye steaks, lamb chops and veal chops with dressing
posted: 12/29/2006

Sausage in Sweet and Sour Tomato Sauce
Salsicce in Agrodolce
(Italy)
Italian sausage in a vinegar tomato sauce wtih caciocavallo cheese dice and fresh mint
posted: 12/29/2006

Sausage Patties with Broccoli Rabe
Salsiccia e Friarelli
(Italy/Campania-Naples)
Pan-cooked Italian sausage patties with boiled and sauteed broccoli rabe with olive oil and dried chiles
posted: 03/02/2009

Sausage, Mushroom, and Artichoke
(Italy)
Italian sausage, mushrooms, and artichoke foundations in white wine
posted: 12/29/2006

Toulouse Sausage
Saucisse de Toulouse
(France/Languedoc)
Fresh country pork sausage from southwest France
posted: 02/14/2008

Tunisian Variety Meat Sausage
'Asban
(Tunisia)
Tunisian-style andouillette (variety meat) sausage
posted: 10/25/2015

Woodcutter's-style Mixed Grill
Misto Griglia degli Boscaioli
(Italy)
Grilled skewers of Italian sausage, polenta squares, mushrooms, and pork cutlets
posted: 12/29/2006

Zambitta - Beef and Lamb Sausages
Zambitta
(Italy/Apulia)
Grilled homemade beef and lamb sausages from Apulia
posted: 12/29/2006



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"The  recipes in  Grill Italian are  traditional, informative, and most important, delicious.  Cliff Wright brings together the best of  Italy's flavors  and easy techniques."
- Bobby Flay, chef and co-owner of Mesa Grill and Bolo


"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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