The Best Stews in the World300 Satisfying One-Dish Dinners, from Chilis and Gumbos to Curries and Cassoulet
Now with a new title, price, and ISBN
The tradition of stewmaking is as old as the invention of the first pot, so it is only natural that a piping-hot, rib-sticking stew is comforting in a very primal sort of way. In Real Stew, James Beard Cookbook of the Year Award–winning author Cliff Wright takes cooks on a culinary voyage around the world to discover the favorite comfort foods of nearly 50 countries. These 300 recipes are the real deal: classic home food complete with culinary pedigrees. Here you can find authentic versions of Swedish Meatball Stew, Ossobuco alla Milanese, African Groundnut Stew, Irish Stew, Cuban Ropa Vieja, Coq au Vin, Maine Lobster Stew, Spicy Indian Vegetable Stew, and much more.
The Best Stews in the World is organized by predominant ingredient—beef; veal; pork; lamb; poultry, goat, and rabbit; mixed meats; fish and shellfish; and vegetables. The recipes are easy to follow, the techniques are straightforward, the narrative is rich with the history and tradition of each stew, and, most important, the rewards are plentiful and satisfying.
When you think of comfort food, when you think of hearth and home, when you think of good cooking, you are undoubtedly thinking of a stew.
“In Real Stew, Clifford Wright takes you on a world culinary tour with mouthwatering and vibrant recipes that would take a lifetime to discover on your own.”
–Bobby Flay, author of Bobby Flay Cooks American, chef at Mesa Grill and Bolo Restaurant & Bar, and host of the Food Network’s Hot off the Grill with Bobby Flay
“To my way of eating nothing surpasses a stew, food cooked slowly in an intensely flavored liquid. This book tells it all and covers every corner of the globe. The recipes are non-compromising in their authenticity. Clifford tells it like it is and offers valuable tidbits of information on history, origins, and harder to find ingredients. The chapter on stew made from “mixed meats” is worth the price of the book alone.”
—Bruce Aidells, president/owner of Aidells Sausage, author of Bruce Aidells’ Complete Sausage Book, and co-author of The Complete Meat Cookbook
“Clifford Wright has put together 300 mouth-watering recipes that I want to try in the next week! This is exactly what I feel like eating right now.”
—David Rosengarten, author of The Dean & DeLuca Cookbook andTaste, co-anchor of the Food Network’s In Food Today, and host/chef of the Food Network’sTaste