Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 17, 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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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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