Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
August 18, 2019
Bookmark and Share



Basic Short Dough
(Bread Doughs, Short Doughs, and Batters)
Dough for pies, empanadas, and such
posted: 10/01/2007

Beef Broth
(Basic Recipes and Sauces)
Basic beef broth for recipes requiring it
posted: 01/06/2007

Chicken and Spinach
(Fowl)
Chicken breast sauteed with carrot, red bell pepper with wine and spinach and a hint of cinnamon
posted: 12/14/2006

Chicken Broth
(Basic Recipes and Sauces)
Basic chicken broth for other recipes requiring it
posted: 01/06/2007

Duck Breast with Marsala Orange Sauce and Red Currants
(Fowl)
Duck breast with a sauce of Marsala wine, orange juice, orange zest, and red currants
posted: 02/17/2009

Fish Broth
(Basic Recipes and Sauces)
Basic fish broth for recipes requiring it
posted: 01/06/2007

Griddled Broccoli
(Vegetables)
Broccoli cooked on a griddle
posted: 01/18/2011

Martha Rose Shulman's Marinated Broccoli Stems
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Sliced raw broccoli stems marinated in oil, vinegar, and garlic
posted: 09/16/2008

Mashed Potatoes
(Vegetables)
The classic, and best, mashed potatoes
posted: 09/17/2007

Mayonnaise
Maionese
(Basic Recipes and Sauces)
The classic Mediterranean style mayonnaise used in Spain, France, and Italy
posted: 12/11/2006



Be notified of updates and events:
 


"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York 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

(View all)