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 17, 2018
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Frittata with Mushrooms
(Italy)
Italian omelet with portobello mushrooms
posted: 12/13/2006

Frittata with Pancetta and Parmesan Cheese
(Italy)
Italian omelet with pancetta and parmigiano cheese
posted: 12/13/2006

Frittata with Parsley
(Italy)
Italian omelet with parsley
posted: 12/13/2006

Frittata with Peas and Pine Nuts
(Italy)
Italian omelet with peas, pine nuts, and anchovies
posted: 12/13/2006

Frittata with Red Bell Pepper and Asiago Cheese
(Italy)
Italian omelet with red bell pepper, pine nuts, and Asiago cheese
posted: 12/13/2006

Frittata with Sausage and Mozzarella and Tomato Sauce
(Italy)
Italian omelet with Italian sausage, mozzarella, white wine and tomato sauce
posted: 12/13/2006

Frittata with Scallions and Mint
(Italy)
Italian omelet with scallions and mint
posted: 12/13/2006

Frittata with Tomato, Basil, and Mozzarella Cheese
(Italy)
Italian omelet with mozzarella, tomato, and basil
posted: 12/13/2006

Frittata with Ziti and Fontina Cheese
(Italy)
Italian omelet made with cooked ziti and fontina cheese
posted: 12/13/2006

Frittata with Zucchini and Olives
(Italy)
Italian omelet with zucchini and olives
posted: 12/13/2006



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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


I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries.  In his monumental work [Mediterranean Feast], Clifford Wright has made a huge contribution.  An astonishing accomplishment.
- Paula Wolfert, author of The Cooking of the Eastern Mediterranean

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