Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
May 19, 2013
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Cal-Italian

Green and White Fettuccine with Canadian Bacon, Mushrooms, and Black Beans
(Pasta with Pork)
Green spinach fettuccine and egg fettuccine with Canadian bacon and pancetta, dried porcini mushrooms, and black beans in a coriander and basil white wine sauce
posted: 12/21/2006

Linguine Diavolo with Olives and Basil
(Pasta with Vegetables)
Linguine with serrano chiles, green olives, and basil
posted: 12/26/2006

Linguine with Fried Shrimp and Fresh Chiles
(Pasta with Shellfish)
Linguine with deep-fried breaded shrimp and deep-fried fresh chiles with basil
posted: 12/21/2006

Linguine with Sea Bass and Pasilla Chile
(Pasta with Fish)
Linguine with sea bass, pasilla chile, red chile, white wine, and thyme
posted: 12/17/2006

Linguine with Spicy Shrimp and Peperoncini
(Pasta with Shellfish)
Linguine with shrimp and fresh mild peperoncini chile and dried hot red chiles
posted: 12/21/2006

Pan-roasted Brussels Sprouts
(Vegetables)
Crispy pan-roasted Brussels sprouts with olive oil and sea salt
posted: 04/22/2010

Pan-seared Tuna with Red Pepper Linguine
(Seafood)
Skillet fried tuna steak with red pepper linguine and a sauce of hot chiles and scallions
posted: 12/29/2006

Roasted Corn Flour Batter-fried Yellowtail with Black Linguine and Garlic Sauce
(Seafood)
Deep-fried yellowtail in leavened roasted corn flour batter with black linguine and garlic sauce
posted: 12/29/2006

Skillet-fried Skirt Steak with Black, White, and Red Pepper
(Beef)
Skirt steak cooked in a cast-iron skillet with black, white, and cayenne pepper
posted: 12/12/2006

Italian-American

Baked Rigatoni with Sausages
(Pasta-Baked)
Baked rigatoni with Italian sausages in tomato sauce with a Bechamel sauce coating
posted: 12/27/2006



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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


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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Gourmet Foods At PastaCheese.com

Gourmet Foods At PastaCheese.com

Gourmet Foods At PastaCheese.com

Gourmet Foods At PastaCheese.com

Gourmet Foods At PastaCheese.com