Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
September 22, 2018
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Fresh Raspberries on Rose Water-Flavored Mascarpone
(Italy)
Raspberries on a bed of sweet mascarpone flavored with roe water and vanilla bean
posted: 12/13/2006

Fried Bananas in Triple Sec Cream Sauce
(Italy)
Fried powdered sugar-coated bananas in Triple Sec cream sauce
posted: 12/13/2006

Grilled Bananas with Peach Schnapps and Cinnamon
(Italy)
Grilled bananas with confectioner's sugar, peach schnapps, and cinnamon
posted: 12/13/2006

Mango in Lime Syrup
(Italy)
Ripe mangoes with lime syrup
posted: 12/13/2006

Mascarpone Spoonfuls
(Italy)
Spoon dessert of mascarpone cheese drizzled with honey and crushed pistachios
posted: 12/13/2006

Mascarpone with Rose Syrup
(Italy/Lombardy)
Mascarpone cheese with sugar, vanilla, and rose syrup
posted: 12/13/2006

Moon of the Faithful Syrup
(Italy/Sicily)
Preserves of peaches, nectarines, and apricots in lemon-flavored sugar syrup
posted: 12/13/2006

Oranges with Coconut
Mecerada de Naranja con Coco
(Spain/Andalusia)
Valencia orange slices with sugar, coconut, and whipped cream
posted: 01/11/2007

Peaches in Red Wine
(Italy/Apulia)
Marinated peaches in red wine and honey
posted: 12/13/2006

Peaches in Rose Water Syrup
(Arab Levant/Lebanon)
Tossed peaches, sugar, and rose water with whipped cream and crushed pistachios
posted: 12/13/2006



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“Real Stew” is a cookbook that doesn’t put on airs.  “Real Stew” is what it is–an authentic, exhaustive look at 300 recipes for stews, braises, ragouts, goulashes, chowders and the like.
- Larry Bingham, Baltimore Sun


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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