Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 31, 2020
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Catalonia

Mashed Potatoes with Salt Pork and Swiss Chard
Puré de Patatas amb Cansalada
(Vegetables)
Skillet-fried mashed potato and Swiss chard cake in pork fat
posted: 01/17/2008

Pa amb Oli i Pa amb Tomàquet
Bread with Oil and Bread with Tomato
(Breads (Sandwiches, Panini etc))
Homemade bread slice with rubbed tomato
posted: 02/01/2016

Patatas Brava
Patatas Brava
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
A tapa of potatoes stuffed with allioli and spiced tomato sauce
posted: 01/03/2011

Pork in the Catalan Style
Porc a la Catalunya
(Pork)
Braised pork butt with almonds and eggplant
posted: 05/31/2012

Rabbit with Samfaina (Vegetable Marmalade)
Conill amb Samfaina
(Rabbit and Game)
Rabbit in Catalonian vegetable marmalade called samfaina
posted: 01/28/2010

Romesco
Romesco
(Basic Recipes and Sauces)
Catalan sauce of red bell peppers, tomatoes, and almonds
posted: 04/08/2009

Spicy Catalan Stew of Haricot Beans
Salpiquet de Mongetes
(Stews)
Bean stew with pork, sausage, garlic, and bacon
posted: 05/03/2013

Murcia

Murcian Cauldron
Caldero Murciano
(Stews)
Thick fish and rice stew with garlic, potatoes, and saffron
posted: 01/11/2007

Red Bell Pepper Salad
Ensalada Murciana
(Salads)
Roasted red bell pepper and tomato salad with cumin
posted: 07/29/2008

Valencia

Arroz a Banda
Arros a Banda
(Rice, Couscous, and Other Grains)
Rice cooked in a rich fish broth with mixed seafood
posted: 03/10/2009



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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

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