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    Cooking Books -> Stews

    Real Stew: 300 Recipes for Authentic Home-Cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, Bouillabaise, Stroganoff, Goulash, Chowder, and Much More

    Wright, Clifford A.
    Covington, Neverne

    Harvard Common Pr
    Published: October 2002
    ISBN: 1558321993

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    Book Description
    The global scope of stews and other long-simmered, richly warming dishes is vast. Clifford Wright's Real Stew offers 300 recipes for this delicious fare--everything from basic Irish stew through stroganoff, bouillabaisse, gumbo, feijoada, and much more. What makes Wright's dishes--and cookbook--different from similar efforts (besides its "all-under-one-roof" commitment) is his insistence on authenticity. Readers will find, for example, a recipe for the famous French Daube Provençale that calls for salt pork in addition to slab bacon, plus beef or veal foot, among other ingredients. Wright's devotion to the real thing will excite most readers, and while it may discourage others, all will find the recipes clear and easy to follow. The results of Wright's devotion to formulas in every way justify the kitchen (and shopping) duty required.

    The recipe selection is definitive. The section on lamb stews, for example, contains over 50 mouthwatering recipes, from the paprika-hot Classic Lamb Stew of Andalusia; piquant Abruzzi Lamb Stew with Egg and Lemon Custard; and Sweetly Saffroned Lamb, Onion, and Golden Raisin Stew of the Jews of Morocco; to Indian Rogan Josh and Martinique-Style Mutton Curry, among others. Other sections, like those on seafood stews and vegetable stews, are equally comprehensive--and enticing. Wright also provides inviting background material, and sidebars such as "What's a Cardoon?" and "Cuisine of the Poor," which details the birth of many stew-type dishes. With notes on equipment and a comprehensive list of ingredient sources, the book is full of worthwhile information as well as wonderful cooking. --Arthur Boehm

    From Publishers Weekly
    Wright, James Beard Award winner for Mediterranean Feast, could have subtitled this collection of recipes for one-pot meals from around the world "Comfort Foods of Many Nations." The usual international suspects are here, from Feijoada to Bouillabaisse, but with his trademark intellectual curiosity, Wright has uncovered plenty of less familiar dishes as well, such as a Thirteenth-Century Hispano-Muslim Stew with various cuts of lamb, cassia and lavender; and Piquant Mutton and Zucchini Stewed in... read more --This text refers to an out of print or unavailable edition of this title.

    Book Description
    In this book, the author takes cooks on a culinary voyage around the world to discover the favorite comfort foods of nearly 50 countries.

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