Real Stew: 300 Recipes for Authentic Home-Cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, Bouillabaise, Stroganoff, Goulash, Chowder, and Much More,Books,Free Shipping,1558321993,

	Real Stew: 300 Recipes for Authentic Home-Cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, Bouillabaise, Stroganoff, Goulash, Chowder, and Much More by Clifford A. Wright, Neverne Covington
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Product Details Binding Paperback Dewey Decimal Number 641.823 EAN 9781558321991 ISBN 1558321993 Manufacturer Harvard Common Press Number Of Items 1 Number Of Pages 464 Publication Date October 25, 2002 Publisher Harvard Common Press Availability Usually ships in 24 hours Product 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. 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 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 Vinegar from Tunisia. Headnotes and sidebars are rich with etymology (Solyanka, a traditional Russian stew, means 'confused') and history (the homeland of Octopus Stew from the Island of Djerba was believed to be the land of the lotus eaters mentioned by Homer). Chapters are divided by main ingredient in the stew, with selections heavy on meat there are separate chapters for beef, veal, lamb, etc., and the lamb chapter contains 60 of the book's 300 recipes. Even many of the selections in the vegetable chapter, such as Bean and Cabbage Stew from the Roussillon, are flavored with some meat. With dishes ranging from straightforward Braised Beef Short Ribs in Merlot to multilayered Duck, Sausage and Chestnut Stew from Lombardy, this is one book that can satisfy many palates. Copyright 2002 Cahners Business Information, Inc. Culinary historian Wright (The Mediterranean Feast) here offers an impressive exploration of stews-that comfort food found in one guise or another in almost every culture, from the Cordoban Farmer's Wife Stew to a Swedish Salmon Stew to an Old-Fashioned American Beef Stew. Lengthy headnotes provide culinary history and other background, and numerous boxes explore such topics as 'What's a Cardoon?' or 'The Cuisine of the Poor.' For most collections. Copyright 2002 Reed Business Information, Inc. Few aromas impart the comfort of walking into a house on a fall day like that of the scents of a stew that's been lazily simmering on the stove for hours. In Real Stew, Clifford Wright expands the notion of stews beyond customary red meat-based versions to include bouillabaisse, chowders, minestrone, chili, and more. Wright's tome covers a truly world-encompassing repertoire. He has Brazilian feijoada, Palestinian green bean and lamb stew, Croatian sausage and sauerkraut stew, Iranian fesenjan, Aruban goat stew, Mexican xonequi, and dozens more. Organized by the basic meat or fish of the stew, recipes are easy to follow and authentic without being inaccessible. There is a section of meatless stews for vegetarians. The book's comprehensiveness (bypassing only China and Japan) adds to its value. Mark Knoblauch Copyright © American Library Association. All rights reserved In this book, the author takes cooks on a culinary voyage around the world to discover the favorite comfort foods of nearly 50 countries. Customers who bought this item also bought Bake until Bubbly: The Ultimate Casserole Cookbook 50 Chowders: One Pot Meals - Clam, Corn, & Beyond Some Like It Hot: Spicy Favorites from the World's Hot Zones Biscuit Bliss: 101 Foolproof Recipes for Fresh and Fluffy Biscuits in Just Minutes Crazy for Casseroles: 275 All-American Hot-Dish Classics Customer Reviews for: Real Stew: 300 Recipes for Authentic Home-Cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, Bouillabaise, Stroganoff, Goulash, Chowder, and Much More Rating - Standby in our kitchen Our library has a "new books" section, and we walked in on a cold day when this book was in front. The cover picture looked just perfect for the weather, so we took out the book. I think we tried one recipe, then bought it on Amazon. Since then, we've used it quite a bit. The shortribs in Merlot is easy and it's one of my son's favorites. There are certainly some complicated ingredient lists (and we don't make those recipes), but there are lots of simple ones. Sometimes we just look at our current leftovers ... Read More Rating - One of the more well-used books in our collection. I generally do not review cookbooks, but I felt obliged to review Real Stew after seeing so many questions raised about its practicality. I have owned this book for several years, and both my partner and I cook from it regularly. We give it as a gift to our friends and recommend it often and wholeheartedly. A number of the recipes are on very high rotation with us (the Austrian beer stew comes to mind) and it is never put away for very long in the colder months. Wright is clearly interested in the history ... Read More Rating - Not-So-Real Stews This book reveals just how precious and convoluted the process of cooking has become for the self-consciously culinarily sophisticated. As a previous reviewer has mentioned, many of its recipes require obscure ingredients or time consuming procedures which when closely examined would appear to have been included for the sake of sheer novelty. Case in point: the author asks the cook in several of the recipes to braid a "rope" from flour and water which is then placed inside the lid of the cooking pot, ostensibly as a seal. After cooking, ... Read More Rating - Great addition to any cook's shelf I have owned this book for about a year now, and it's fantastic. The recipes are not instant, but if you have the time and inclination to make wonderful, authentic tasting (vegetarian and non-vegetarian) food, buy this book. My particular favorites are the chicken and sweet potato curry, spinach bouillibaise, and the full-length traditional bouillabaise. However, I have never made a recipe from this book that I didn't like. After buying loads of seasonal vegetables at the farmer's market - this book is one of my first stops in finding ... Read More Rating - THE ULTIMATE COMFORT FOOD BOOK--THE WRIGHT STUFF This book, like all of Clifford Wright's books, is a pleasure and a treasure. The man is a genius. Most of the recipes are extremely easy and extremely delicious, like the Hungarian Smoked Sausage and Prune Stew, which has a total of 4 ingredients, including water (a garnish/enrichment adds 2 more). Wright makes the recipes easy by giving authentic ingredients but including substitutes that you can find in any market. For example, he says to use a prosciutto bone or a ham bone; goat milk or cow milk plus cream, etc. Many of the stews have ... Read More see more reviews See all books by author Clifford A. Wright, Neverne Covington

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