Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 20, 2017
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Grilled Veal Chops
Costolette di Vitello alla Griglia
(Italy)
Grilled veal chops marinated in olive oil, wine, and rosemary
posted: 01/02/2007

Grilled Veal Rolls with Mortadella and Pecorino
Braciolettine Arrostite alla Messinese
(Italy/Sicily)
Grilled skewered veal roll-ups stuffed with bread crumbs, mortadella, and pecorino cheese
posted: 01/02/2007

Grilled Veal Rolls with Mozzarella and Prosciutto
Involtini allo Spiedo
(Italy)
Grilled skewers of veal roll-ups stuffed with prosciutto and mozzarella brushed with olive oil
posted: 01/02/2007

Grilled Veal Rolls with Pancetta
Involtini alla Griglia
(Italy)
Grilled skewers of veal roll-ups with pancetta brushed with lard
posted: 01/02/2007

Grilled Veal Rolls with Pine Nuts and Raisins
Involtini di Vitello
(Italy/Sicily)
Grilled skewers of breaded veal roll-ups stuffed with bread crumbs, raisins, pine nuts, and salami with onion and bay leaf
posted: 01/02/2007

Spicy Grilled Ground Veal and Lamb Patties
Adana Köfte
(Turkey)
Grilled patties of spiced ground veal and lamb
posted: 01/11/2007



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Small plates that are big on flavor are always in season at my house.  This is another wonderful collection of Mediterranean recipes from Clifford Wright [Little Foods of the Mediterranean] that will send me into the kitchen with pleasure.  Wright strikes just the right note between scholarly and sensual.
- Joyce Goldstein, author of The Mediterranean Kitchen and Saffron Shores


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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