Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
February 7, 2012
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Grilled Breaded Swordfish
(Seafood-Grilled)
Grilled swordfish with seasoned bread crumbs and olive oil
posted: 12/30/2006

Grilled Eggplant
Melanzane alla Griglia
(Vegetables-Grilled)
Grilled eggplant with variations
posted: 01/04/2007

Grilled Eggplant Rounds
(Vegetables-Grilled)
Grilled eggplant slices
posted: 01/04/2007

Grilled Heart of Beef
Cuore di Bue sulla Brace
(Variety Meats)
Grilled beef heart in a marinade of olive oil, lemon juice, and rosemary
posted: 01/02/2007

Grilled Marinated Zucchini Slices
(Vegetables-Grilled)
Zucchini marinated in olive oil and lemon juice, grilled
posted: 01/04/2007

Grilled Onions
Cipolle sulla Gratella
(Vegetables-Grilled)
Grilled onions
posted: 01/04/2007

Grilled Oysters
Ostriche Arrosto
(Seafood-Grilled)
Grilled oysters with a seasoned bread crumb topping
posted: 01/02/2007

Grilled Polenta
Polenta alla Griglia
(Vegetables-Grilled)
Grilled polenta
posted: 01/04/2007

Grilled Pork Chops with Juniper and Fennel Marinade
Costolette di Maiale alla Griglia
(Pork-Grilled)
Grilled pork chops marinated in juniper and fennel
posted: 12/28/2006

Grilled Pork Roll-ups with Bread Crumbs and Lamb Liver
Involtini di Maiale alla Griglia
(Pork-Grilled)
Grilled pork roll-ups stuffed with bread crumbs, liver, and parsley
posted: 12/28/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples

Emilia-Romagna



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Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine


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