Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 25, 2021
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Spaghetti with Red Chile Flakes
(Italy/Campania)
Spaghetti with red chile flakes, extra-virgin olive oil and fresh parsley
posted: 12/23/2006

Spaghetti with Sun-dried Tomatoes and Goat Cheese
(Italy)
Spaghetti tossed with a raw sauce of sun-dried tomatoes, fresh goat cheese, herbs, and olive oil
posted: 12/23/2006

Spelt (Farro) Pennette with Olives
Pennette di Farro alle Olive
(Italy/Abruzzo)
Spelt (farro) pennette with black olives and fresh chiles
posted: 07/01/2013



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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


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

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