Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
March 22, 2018
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Basic Beignet Dough for Baking
Pâte à Choux
Beignet dough for baking
posted: 10/01/2007

Basic French-Style Beignet Batter for Frying
Pâte à Beignets
Beignet batter for deep-frying
posted: 10/01/2007

Basic Italian-Style Beignet Batter for Frying
Pastella per Bignè
Beignet batter for frying in the Italian way
posted: 10/01/2007

Basic Puff-Pastry Short Dough for Empanadas
Short dough by Penelope Casas
posted: 10/01/2007

Basic Short Dough
Dough for pies, empanadas, and such
posted: 10/01/2007

Classic recipe for French crêpes
posted: 03/04/2018

Homemade Bread
Pane Casareccia
Full instructions on how to make an Italian country bread loaf
posted: 01/07/2007

Pizza Dough
pizza dough
posted: 03/13/2018

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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;

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

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