Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
February 22, 2017
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Baked Veal Chop with Olives and Provolone Cheese
(Italy)
Baked veal chops with a glaze of tomato and wine topped with black olives and provolone cheese
posted: 01/02/2007

Braised Veal in the Style of the Camargue
Tendrons de Veau à la Gardiane
(France/Provence)
Braised veal in wine with mushrooms, tomatoes, and olives
posted: 01/09/2007

Braised Veal with Cabbage Lasagna
(Italy)
Braised veal shoulder in wine and tomato sauce with lasagna and cabbage
posted: 01/02/2007

Hazelnut Veal
(Italy)
Veal rib chops in hazelnut and hazelnut liqueur sauce
posted: 01/02/2007

Meatballs in Lemon Sauce
Youvarlakia Avgolemono
(Greece)
Ground meat and rice balls cooked in avgolemono sauce
posted: 12/01/2015

Ossobuco (Veal Shank)
Ossobuco alla Milanese
(Italy/Lombardy)
The classic ossobuco of braised veal shank in tomato and wine sauce with a gremolada of garlic, parsley, lemon zest, and anchovies
posted: 01/07/2007

Pan-fried Veal Chops with Mushrooms and Fresh Coriander
(Italy)
Pan-seared veal chops with sauteed cremini mushrooms and fresh coriander with Marsala wine
posted: 01/02/2007

Stuffed Breast of Veal
(Italy)
Baked breast of veal stuffed with bread crumbs, pistachios, olives, and ham
posted: 01/02/2007

Veal in Wine and Cream
(Italy)
Veal roast with wine sauce
posted: 01/02/2007

Veal Loin with Fig, Almond, and Mint Cream Sauce
(Italy)
Pan-seared veal loin chops with a green fig and mint cream sauce with almonds
posted: 01/02/2007



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The directions [in Cucina Rapida] are clear and simple and the results are delicious.  In testing some of the recipes from Cucina Rapida I found that Wright lived up to his promises.  The garlic and parsley shrimp was incredibly easy, took less than 30 minutes and provided one of the best meals my family has enjoyed in some time.
- Ann Wesley, Bloomington Herald-Times


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.  Ive 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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