Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
May 23, 2017
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Baked Sardines
Sarde al forno pangrattato
(Italy/Sicily)
Baked fresh sardines with olive oil and bread crumbs
posted: 12/29/2006

Baked Shrimp with Feta Cheese
Garides me Feta
(Greece)
Baked casserole of shrimp in tomato sauce with scallions and feta cheese
posted: 01/10/2007

Baked Swordfish with Golden Crust
(Italy)
Swordfish baked with a bread crumbs crust flavored with oregano, anchovy, and olive oil
posted: 12/29/2006

Baked White Fish au Gratin
(Italy)
Baked white fish with an au gratin topping of bread crumbs, parsley, and anchovies
posted: 12/29/2006

Batter-fried Fish
Samak Maqli
(Algeria)
Fishmonger's inexpensive fish deep-fried in batter
posted: 12/29/2006

Bluefish in Wine and Fresh Oregano Sauce
(Italy)
Bluefish in white wine and fresh oregano
posted: 12/29/2006

Broiled Shark with Pesto Trapanese
Palombo con Pesto Trapanese
(Italy/Sicily)
Broiled shark with a pesto made of tomatoes, garlic, almonds, and basil and garnished with black and green olives
posted: 12/29/2006

Fillet of Sole with Tarragon Sauce
Filets de Sole Sauce Estragon
(France/Provence)
Sole fillets on top of tarragon sauce
posted: 07/15/2008

Fish "in Ghiotta"
Arriciola in Ghiotta
(Italy/Sicily)
Sicilian-style fish with tomatoes, pine nuts, raisins, and capers
posted: 12/29/2006

Fish Baked in Grape Leaves
Psari Fournou me Ambelofia
(Greece)
Whole baked fish stuffed with herbs and wrapped with grape leaves
posted: 01/24/2011



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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


“Real Stew” is a cookbook that doesn’t put on airs.  “Real Stew” is what it is–an authentic, exhaustive look at 300 recipes for stews, braises, ragouts, goulashes, chowders and the like.
- Larry Bingham, Baltimore Sun

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