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

by Clifford A. Wright

Other authorsNeverne Covington
Paperback, 2002

Status

Call number

Soups, Stews, Casseroles -- WRI

Call number

Soups, Stews, Casseroles -- WRI

Publication

Harvard Common Press (2002), Paperback, 464 pages

Description

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. InĀ The Best Stews in the World, 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.… (more)

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Physical description

464 p.; 9.12 inches

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