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 23, 2017
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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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If there is a cookbook of the year, this [Mediterranean Feast] is it.  A remarkably ambitious work....The subject is vast, the scope of time daunting, but Wright comes across as a cheerful, dedicated scholar who was sorry when he had to stop.  Recipes are written to be accessible to contemporary cooks.
- William Rice, Chicago Tribune


"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

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