Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
May 15, 2021
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Grilled Ground Lamb and Cherries on Skewers
Kafta bi'l-Karaz
(Arab Levant/Syria)
Grilled skewered ground lamb kaftas with cherries
posted: 01/11/2007

Grilled Lamb Rib Chops
Scottadito
(Italy/Lazio)
Grilled lamb rib chops
posted: 12/14/2006

Kafta - Grilled Ground Lamb
Kafta Mishwiyya
(Arab Levant/Lebanon)
Spiced ground lamb grilled on a skewer with bread and condiments
posted: 06/25/2014

Lamb Chops on the Grill
Bracioline d'Agnello alla Brace
(Italy/Campania)
Grilled lamb shoulder shops marinated in wine and herbs
posted: 12/14/2006

Shish Kebab
Lahm Mishwy
(Arab Levant)
Grilled skewers of lamb
posted: 01/09/2007

Spit-roasted Leg of Lamb, Aretina-style
Arrosto d'Agnello all'Aretina
(Italy/Tuscany)
Spit-roasted boneless leg of lamb marinate in olive oil, wine, vinegar, lemon juice, and oregano
posted: 12/14/2006

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



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Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world�s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know.  The book is also full of fascinating history.  Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
- Paula Wolfert, author of Paula Wolfert's World of Food, Mediterranean Cooking, The Cooking of South-West France, an


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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