Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 19, 2017
Bookmark and Share



Veneto

Risotto "the Way Our Buddies Like It"
Risotto alla Campagnolo
(Rice, Couscous, and Other Grains)
Risotto with Italian sausage, red bell pepper, and fennel
posted: 12/28/2006

Spaghetti with Duck, Morels, and Spinach
(Pasta with Fowl)
Spaghetti with duck breast, morels,and spinach in walnut oil
posted: 07/24/2007

Spit-roasted Cornish Hens with Juniper and Bay
"Toresani" allo Spiedo
(Fowl-Grilled)
Spit-roasted Cornish game hens brushed with olive oil, juniper berries, and bay leaf
posted: 12/14/2006

General

A Whimsical Salad of Artichoke, Celery Heart and Peas
Insalata di Carciofi, Sedano e Piselli Capricciosa in Bianco Speciale
(Salads)
Salad of artichoke foundations, celery heart, peas, hard boiled eggs with mayonnaise
posted: 12/29/2006

Anchovy and Parsley Butter
(Basic Recipes and Sauces)
compound butter of anchovy and parsley
posted: 12/11/2006

Anchovy Sauce
(Basic Recipes and Sauces)
anchovy sauce for grilled fish
posted: 12/11/2006

Asparagus and Portobello Mushrooms
(Vegetables)
Asparagus with portobello mushrooms in wine with ricotta salata
posted: 01/03/2007

Asparagus with Olive Oil and Lemon Juice
(Vegetables)
Asparagus with extra-virgin olive oil, salt, and lemon juice
posted: 01/03/2007

Asparagus with Pistachios
(Vegetables)
Asparagus with pistachios and anchovies in olive oil
posted: 01/03/2007

Asparagus with Red Chile Flakes
(Vegetables)
Asparagus with parsley and chile
posted: 01/03/2007


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



Be notified of updates and events:
 


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

(View all)