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 16, 2018
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Grilled Marinated and Breaded Tuna Steak
Tonno Marinato alla Griglia
(Italy/Sicily)
Grilled tuna marinated in wine and lemon juice and coated with olive oil-drizzled bread crumbs
posted: 12/30/2006

Grilled Marinated Swordfish with Spicy Sardine Pesto
Grigliata di Pesce Spada
(Italy/Sicily)
Grilled swordfish in a marinade of olive oil, wine, onion and bay leaf finished with a sardine, oregano, and cayenne pepper pesto
posted: 12/31/2006

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

Grilled Red Mullet with Shrimp Sauce
Triglie ai Ferri in Salsa di Gamberetti
(Italy)
Grilled whole red mullet with mustard shrimp sauce
posted: 12/30/2006

Grilled Salmon with Oregano Pesto
Salmone alla Griglia con Pesto Origanato
(Italy)
Grilled salmon coated in oregano pesto and bread crumbs
posted: 12/31/2006

Grilled Salmon with Pureed Relish of Tomato and Mint
(Italy)
Grilled salmon with a pureed raw sauce of tomato, mint, and garlic
posted: 12/31/2006

Grilled Sardine "Sausages"
Sasizzeddi in Sarde Arrustuti
(Italy/Sicily)
Grilled boned fresh sardines stuffed with seasoned bread crumbs and skewered with bread cubes and oranges
posted: 12/30/2006

Grilled Sardines
Sarde alla Griglia
(Italy/Sicily)
Grilled fresh sardines
posted: 12/30/2006

Grilled Scallop and Shrimp Skewers
Spiedini di Cape Sante e Gamberoni
(Italy/Sicily)
Grilled skewered scallops and shrimp marinated in orange juice and white wine
posted: 01/02/2007

Grilled Seafood Salad
Insalata di Mare
(Italy)
Grilled octopus, mussels, clams, squid, and shrimp tossed with dressing and served as a salad
posted: 01/02/2007



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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


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

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