Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
January 21, 2022
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Lombardy

Pork Steak Milanese
Costoletta di Maiale alla Milanese
(Pork)
Breaded and flattened pork chops fried until golden in olive oil
posted: 12/28/2006

Prune Sauce
(Basic Recipes and Sauces)
Prune sauce for roast duck, chicken or pork
posted: 07/24/2007

Risotto alla Milanese
Risotto alla Milanese
(Rice, Couscous, and Other Grains)
Risotto with saffron
posted: 01/07/2007

Spit-roasted Cornish Hens
Gallina allo Spiedo
(Fowl-Grilled)
Spit-roasted Cornish game hens with rosemary and pancetta
posted: 12/14/2006

Whole Wheat Penne with Duck Livers and Lentils
(Pasta with Fowl)
Whole wheat penne rigate with sauteed duck gizzards, liver, zucchini, and lentils
posted: 11/09/2009

Zuppa Pavese
Zuppa Pavese
(Soups)
Rich clear veal broth with coddled egg
posted: 05/30/2011

Molise

Grilled Kid
Spiedini di Capretto alla Molisana
(Goat-Grilled)
Grilled kid in lemon and onion marinade
posted: 12/14/2006

Grilled Rabbit and Sausage Skewers
Coniglio alla Molisana
(Rabbit and Game)
Grilled skewers of rabbit, Italian sausage, prosciutto and sage
posted: 12/29/2006

Piedmont

Bollito Misto
Bollito Misto
(Stews)
The Piedmontese stew of game hens, beef brisket, veal tongue, sausages and vegetables
posted: 06/17/2010

Fettuccine with Fontina Fondue
Fettuccine con Fonduta
(Pasta with Cheese)
Fettucine with fondue from fontina val d'aosta
posted: 12/16/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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[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


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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