Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 21, 2018
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Lettuce Frittata from Córdoba
Tortilla de Lechuga
(Spain/Andalusia)
Spanish-style frittata (tortilla) with lettuce and paprika
posted: 02/25/2008

Menemen (Eggs with Green Chiles and Tomatoes)
Menemen
(Turkey)
Eggs with fresh green hot and mild chiles, tomatoes, and white cheese
posted: 01/31/2008

Omelet with Pine Nuts
Omelete aux Pignons
(France/Languedoc)
Omelet cooked in olive oil with pine nuts
posted: 01/09/2007

Potato and Spinach Frittata
Tortilla de Patatas e Espinaca
(Spain/Andalusia)
Thick Spanish-style omelet or frittata with potato and spinach
posted: 11/01/2014

Spicy Eggs and Sweet Peppers
'Ujja bi'l-Hrus
(Tunisia)
Eggs with bell peppers and chiles with harisa
posted: 01/11/2007



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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


Cucina Paradiso is a cookbook, not some dry, dull gastronomic text.  The recipes are seductively written, and powerfully appealing.  And Wright’s refreshing lack of arrogance...is a rarity among food writers today.
- Robin Mather, The Detroit News

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