Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
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March 12, 2010
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Alexandria-Style Griddled Fish
Samak Mishwi min al-Iskandriyya
(Egypt)
Griddled fish seasoned with cumin
posted: 01/09/2007

Grilled Bluefish with Oregano, Red Chile, and Olive Oil
(Italy)
Grilled bluefish fillet sprinkled with oregano, chile, and olive oil
posted: 01/02/2007

Grilled Bluefish, Miniature Grilled Pizzas, and Asparagus Vinaigrette
(Italy)
Grilled bluefish with grilled small pizzas and asparagus vinaigrette served as a party meal
posted: 01/02/2007

Grilled Breaded Swordfish
(Italy)
Grilled swordfish with seasoned bread crumbs and olive oil
posted: 12/30/2006

Grilled Fillet of Bass
(Italy)
Grilled fillet of bass with brushed garlic mash
posted: 12/31/2006

Grilled Halibut with Fresh Orange and Lemon Juice
(Italy)
Grilled halibut in a marinade of citrus
posted: 12/30/2006

Grilled Mackerel à la "Burnt Fingers"
Sgrombri Grigliati a Scottadito
(Italy/Veneto)
Grilled lemon-marinated whole mackerel
posted: 12/30/2006

Grilled Mackerel Kebabs
Uskumru Baligi Kebabi
(Turkey)
Grilled skewered blue mackerel steaks marinated in wild fennel leaves and parsley
posted: 08/06/2009

Grilled Mackerel with Anchovy Butter
Sgrombri Grigliati alla Calabrese
(Italy/Calabria)
Grilled whole mackerel with anchovy butter
posted: 12/30/2006

Grilled Oysters
Ostriche Arrosto
(Italy)
Grilled oysters with a seasoned bread crumb topping
posted: 01/02/2007




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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


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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