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
Bookmark and Share


Grilled Vegetable Platter
Grigliata di Verdure
(Vegetables-Grilled)
Grilled mixed vegetables with olive oil and basil
posted: 01/04/2007

Grilled Whole Fish
Pesce alla Griglia
(Seafood-Grilled)
Grilling a whole fish between 2 and 6 pounds
posted: 12/30/2006

Homemade Bread and Pizza Dough
(Bread Doughs, Short Doughs, and Batters)
Full instructions on how to make pizza dough and bread dough
posted: 01/07/2007

Homemade Pasta
(Basic Recipes and Sauces)
Full instructions on how to make pasta (macaroni) at home
posted: 01/07/2007

Lasagne with Breaded Fried Eggplant and Spinach
(Pasta-Baked)
Baked lasagne layered with breaded fried eggplant, spinach, and tomato sauce with mozzarella and ricotta cheese
posted: 12/27/2006

Lasagne with Chicken, Spinach, and Portobello
(Pasta-Baked)
Baked lasagne with chicken breast, spinach, basil, portobello mushrooms in tomato sauce with mozzarella and ricotta cheese
posted: 12/27/2006

Lasagne with Eggplant, Spinach, and Lamb Sauce
(Pasta-Baked)
Baked lasagne with deep-fried eggplant, spinach, olives, and ground lamb in tomato sauce with mascarpone and ricotta cheese
posted: 12/27/2006

Lasagne with Sausage and Greens and Rich Gravy
(Pasta-Baked)
Baked lasagne with Italian sausage, spinach, and Swiss chard in oxtail and beef marrow bone enriched tomato sauce with mozzarella and ricotta cheese
posted: 12/27/2006

Linguine with Freshly Crushed Black Pepper
(Pasta with Vegetables)
Linguine with mortar-crushed fresh peppercorns
posted: 12/23/2006

Linguine with Spinach and Basil
(Pasta with Vegetables)
Linguine with spinach, fresh basil, and anchovies
posted: 12/26/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples

Emilia-Romagna



Be notified of updates and events:
 


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


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

(View all)

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