Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
April 23, 2018
Bookmark and Share



Apulia

Steamed Mussels for Ten
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Steamed mussels with garlic, olive oil, and parsley
posted: 12/11/2006

Zambitta - Beef and Lamb Sausages
Zambitta
(Sausage, Grilled Sausage, Mixed)
Grilled homemade beef and lamb sausages from Apulia
posted: 12/29/2006

Calabria

Calabrian-style Grilled Skewered Meatballs
Spiedini
(Beef-Grilled)
Grilled skewers of meatballs made with parsley and salami and skewered with bread cubes and sage
posted: 12/12/2006

Grilled Mackerel with Anchovy Butter
Sgrombri Grigliati alla Calabrese
(Seafood-Grilled)
Grilled whole mackerel with anchovy butter
posted: 12/30/2006

Spit-roasted Whole Leg of Lamb
Agnello allo Spiedo
(Lamb-Grilled)
Spit-roasted whole leg of lamb on the bone
posted: 12/14/2006

Campania

Beef Roll-ups in Tomato Sauce
Braciole al Ragù
(Beef)
Beef roll-ups stuffed with bread, salami, parsley and braised in a tomato ragout
posted: 05/14/2009

Dandelion
(Vegetables)
Sauteed dandelion in olive oil
posted: 01/04/2007

Elbow Macaroni with Chickpeas, Fennel, and Tomato
Gomiti con Ceci e Finocchio
(Pasta with Vegetables and Meat)
Elbow macaroni with chickpeas, fennel, and tomatoes
posted: 01/10/2009

Gianfottere - Oven-baked Vegetables
Gianfottere
(Vegetables)
Mixed vegetables layered in a baking casserole and slowly baked with olive oil and herbs
posted: 09/30/2012

Grilled Beef Rolls with Bread and Pancetta
Uccelletti di Campania
(Beef-Grilled)
Grilled skewers of flattened flank steak roll-ups stuffed with prosciutto and sage and skewered with bread cubes and pancetta
posted: 12/12/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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


[Mediterranean Feast] The Saveur 100.  Voted Most Delicious History Book You Can Cook From.  “Food-in-context has never been more thoroughly (and more cookably) presented."
- Saveur magazine

(View all)