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 19, 2017
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Shrimp in Cream Sauce
(Italy)
Butterflied, flattened shrimp in reduced wine and cream sauce
posted: 12/29/2006

Shrimp with Garlic, Lemon Zest, and Parsley
(Italy)
Butterflied shrimp, flattened, breaded and fried in olive oil with garlic, parsley, and lemon zest
posted: 12/29/2006

Spiced Fish
Samaka Harra
(Arab Levant/Syria)
Whole fish baked with a tomato, green chile, garlic, and onion paste
posted: 01/11/2007

Stuffed Squid - Algerian
Kalmar Asban
(Algeria)
Algerian-style squid stuffed with rice and spices
posted: 03/17/2008

Stuffed Squid - Italian
Calamari Ripieni
(Italy)
Squid stuffed with bread crumbs, garlic, and anchovy and cooked in olive oil
posted: 12/29/2006

Swordfish Croquettes in Tomato Sauce
(Italy)
Swordfish croquettes made with bread crumbs, eggs, pine nuts and raisins in tomato sauce
posted: 12/29/2006

Swordfish in Tomato Vinegar Sauce
Pesce Spada alla Stemperata
(Italy/Sicily)
Swordfish braised in tomatoes, vinegar, olives, capers, and onions
posted: 08/14/2015

Swordfish Pizzaiola
(Italy)
Swordfish with a sauce of tomatoes, mozzarella, and black olives
posted: 12/29/2006

Swordfish with Orange Sauce
Pez Espada a la Naranja
(Spain/Valencia)
Baked swordfish and potatoes in orange sauce
posted: 01/11/2007



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"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


Cucina Paradiso is a cookbook, not some dry, dull gastronomic text.  The recipes are seductively written, and powerfully appealing.  And Wright’s refreshing lack of arrogance...is a rarity among food writers today.
- Robin Mather, The Detroit News

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