Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
Link 1
Forgot Your Password ?
 
Back to login view
Already a member ? Forgot your password ?
March 15, 2010
Bookmark and Share


Breaded and Marinated Sirloin Steak, Grilled Sicilian-style
Bistecca "'Mpanata" alla Griglia
(Italy/Sicily)
Grilled sirloin steak in the Sicilian style of marinated and breaded
posted: 12/12/2006

Breaded Grilled Sirloin Steak, Palermo-style
Bistecca "Mpanato" alla Palermitana
(Italy/Sicily)
Grilled bread crumb-coated sirloin steak
posted: 12/12/2006

Calabrian-style Grilled Skewered Meatballs
Spiedini
(Italy/Calabria)
Grilled skewers of meatballs made with parsley and salami and skewered with bread cubes and sage
posted: 12/12/2006

Grilled Beef Rolls with Pecorino, Currants, and Pine Nuts
Braciolettine Arrostite
(Italy/Sicily)
Grilled skewers of beef roll-ups stuffed with bread crumbs, pecorino cheese, currants, and pine nuts
posted: 12/12/2006

Grilled Beef Rolls with Prosciutto and Mozzarella
Involtini alla Paesana
(Italy/Sicily)
Grilled skewers of beef roll-ups stuffed with bread crumbs, prosciutto, mozzarella, pine nuts, and raisins
posted: 12/12/2006

Grilled Filet Mignon with Bacon and Rosemary
(Italy)
Grilled skewers of filet mignon with bacon
posted: 12/12/2006

Grilled Porterhouse Steak from Florence
Bistecca alla Fiorentina
(Italy/Tuscany)
The classic Florentine grilled steak
posted: 12/12/2006

Grilled Sirloin Tip, Bay Leaf, and Onion
(Italy)
Grilled sirloin tip skewered with bay leaf and onion brushed with balsamic vinegar
posted: 12/12/2006

Grilled Skewered Meatballs
Spiedini
(Italy/Sicily)
Grilled skewers of meatballs, bread cubes, and pancetta
posted: 12/12/2006

Grilled Steak Sandwich with Pesto
(USA/Italian-American)
Italian-American style steak sandwich with pesto
posted: 12/12/2006



Be notified of updates and events:
 


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


Clifford Wright has put together 300 mouthwatering recipes [in Real Stew] that I want to try in the next week!  This is exactly what I feel like eating right now.
- David Rosengarten, host of TV Food Network’s In Food Today and author of Taste: One Palate’s Journey Through the Wo

(View all)

Find same hotels but cheaper!