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Real Stew: 300 Recipes for Authentic Home-Cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, Bouillabaisse, Stroganoff, Goulash, Chowder, and Much More - Softcover
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Reseña del editor
The tradition of stew making 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. Real Stew 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.
Biografía del autor
Clifford A. Wright is a cook, food writer, and research scholar specializing in the cuisines of the Mediterranean. He is the author of ten cookbooks, including A Mediterranean Feast, the winner of the James Beard/KitchenAid Cookbook of the Year and Best Writing on Food awards and nominee for the International Association of Culinary Professionals' Cookbook of the Year in 2000. The New York Times has recognized Wright as one of the most innovative cooks in America in its '' Cooks on the Map'' series and praised him for his style of emphasizing regional Mediterranean home cooking with its historical background. He writes frequently for Saveur, Fine Cooking, Gourmet, Bon Apptit, and Food and Wine. He also wrote all food entries for Columbia University's Encyclopedia of Modern Middle East. In addition to his food writing, Wright has been featured on numerous television shows including the Food Network's Cooking Live with Sara Moulton, PBS's Cook's Tour, the Discovery Channel's Home Matters, and over 40 radio programs. Wright's scholarly approach to food writing is rooted in his successful career in the field of international affairs, beginning as a researcher at the Brookings Institution in Washington, DC, then as a staff fellow at the Institute of Arab Studies in Cambridge, Massachusetts, and finally as the Executive Director of the American Middle East Peace Research Institute. Wright received his Master of Arts degree in Philosophy from the graduate faculty of the New School for Social Research in New York. He was a doctoral candidate at the New School for Social Research and at Georgetown University. Wright has lived in New York, Washington D.C., Boston, France, Switzerland, Austria, and Italy, and now resides in Santa Monica, California.
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- VerlagReadHowYouWant
- Erscheinungsdatum2012
- ISBN 10 1458756483
- ISBN 13 9781458756480
- EinbandTapa blanda
- Anzahl der Seiten804
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