Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
July 20, 2018
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Neapolitan-Style Baked Peppers
Peperoni alla Napoletana
(Italy/Campania-Naples)
Multi-colored bell peppers baked with capers, anchovies, olives, and pine nuts au gratin
posted: 01/10/2007

New Carrots and New Peas
Carottes Nouvelle aux Petits Pois
(France/Provence)
Delicate spring carrots and peas cooked with cream
posted: 05/19/2009

Pan-fried Yellow Peppers and Mushrooms
(Italy)
Yellow bell peppers and mushrooms sauteed in olive oil
posted: 01/02/2007

Pan-roasted Brussels Sprouts
(USA/Cal-Italian)
Crispy pan-roasted Brussels sprouts on the griddle with olive oil and sea salt
posted: 04/22/2010

Pea Tendrils in Anchovy Sauce
(Italy)
Pea shoots or tendrils in anchovy sauce
posted: 01/02/2007

Platter of Vegetables
Piatto Grande di Verdure
(Italy)
A variety of mixed late summer vegetables cooked in olive oil and garlic and herbs
posted: 01/03/2007

Potato and Sheep's Cheese Casserole
Musaka od Krumpira (Krompira)
(Balkans)
Potato and cheese casserole with bacon and dill
posted: 09/05/2007

Potato Cake
Gatto di Patate
(Italy)
Skillet-cooked potato cake
posted: 01/03/2007

Ratatouille
Ratatouille
(France/Provence)
Cooked mixed vegetables with eggplant, zucchini, onion, tomatoes, bell peppers
posted: 01/09/2007

Red Bell Peppers with Capers, Anchovy, and Marjoram
(Italy)
red bell peppers sauteed with capers, olive oil, anchovies, and marjoram
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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