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 14, 2017
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Brussels Sprouts, Potatoes, and Burrata Cheese
(Italy)
Boiled Brussels sprouts and potatoes dressed with burrata cheese and olive oil
posted: 01/24/2008

Cabbage with Crispy Roasted Duck Skin and Juniper Berries
(Italy)
Cabbage with crispy duck skin, juniper berries, and olive oil
posted: 01/03/2007

Carrots with Marsala
(Italy/Sicily)
Caramelized carrots in Marsala wine
posted: 01/03/2007

Cauliflower Gratin
Psito Kounoupithi
(Greece)
Cauliflower gratin with Bechamel sauce
posted: 10/02/2011

Cheesy Swiss Chard Gratin
(Italy)
Swiss chard cooked au gratin with mascarpone, Gorgonzola, and parmigiano cheeses
posted: 01/03/2007

Chickpeas and Artichoke in Red Tuna Sauce
(Italy)
Chickpeas and artichoke foundations cooked in tomato and tuna sauce
posted: 01/04/2007

Chickpeas and Tuna
Ceci al Tonno
(Italy/Tuscany)
Chickpeas with tuna and garlic
posted: 01/04/2007

Chickpeas in Zimino Sauce
Ceci a Zimino
(Italy/Liguria)
Chickpeas braised with beets and tomatoes
posted: 01/10/2007

Chickpeas with Pancetta and Ricotta
(Italy)
Chickpeas with pancetta, ricotta, and pecorino cheese
posted: 01/04/2007

Creamed Eggplant
Berenjenas a la Crema
(Spain/Valencia)
Stuffed eggplant with creamed eggplant, shrimp, and mushrooms
posted: 09/04/2008




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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


If you believe that vegetables are the keystone to a sound diet, and if you believe, as more than a few influential cooks do, that many vegetables are best-- and best prepared— in countries that surround the Mediterranean Sea, this [book Mediterranean Vegetables] may prove to be the best of all possible books.  This is a lively reference book that contains a generous number of workable recipes.  Here’s a book that’s likely to make the commute from bedside table to kitchen and back frequently.  Voted Top 10 Cookbooks of 2001 
- William Rice, Chicago Tribune

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