"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times
If there is a cookbook of the year, this [Mediterranean Feast] is it. A remarkably ambitious work....The subject is vast, the scope of time daunting, but Wright comes across as a cheerful, dedicated scholar who was sorry when he had to stop. Recipes are written to be accessible to contemporary cooks.
- William Rice, Chicago Tribune