Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
March 26, 2023
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Alexandria-style Griddled Fish
Samak Mishwi min al-Iskandriyya
(Egypt)
Griddled fish seasoned with cumin, onion juice, lemon juice, and olive oil
posted: 01/09/2007

Grilled Tuna Skewers
"Spitini" di Tonno
(Italy/Sicily)
Grilled skewered tuna, country bread, onion, and bay leaves
posted: 12/30/2006

Grilled Breaded Swordfish
Puddicinedda Frittu 'Nduratu e Panatu
(Italy/Sicily)
Grilled swordfish with seasoned bread crumbs and olive oil
posted: 12/30/2006

Grilled Fillet of Fish
(Italy)
Grilled fillet of fish (sea bass or sablefish) with brushed garlic
posted: 12/31/2006

Grilled Fish with Oregano Breadcrumb Gratin
(Italy)
Grilled fish steak with an oregano-seasoned bread crumb coating
posted: 01/02/2007

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

Grilled Fish, Orange, and Lemon
(Italy)
Grilled fish, oranges, and lemons, 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



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This well-researched book [Mediterranean Vegetables] on vegetables is full of wonderful recipes from the cuisines of the world and is a great reference work.
- Jacques Pépin, host of Jacques Pépin's Kitchen: Encore with Claudine and co-author of Julia and Jacques Co


My favorite [of the cookbooks reviewed] is Cucina Rapida, a delicious discovery for lovers of Italian food.  Most of the recipes can be done in 30 minutes or less, and the flavors are forthright.  I’ve cooked a lot from this book since it came out in early summer and have yet to be disappointed.  The recipe for Linguine with Shrimp, Spinach, and Lemon is bright-tasting, a memorable supper that I will make again for my family or for casual entertaining.
- Felicia Gressette, Akron Beacon Journal

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