Rate this book
What to read after The Best Stews in the World?
Hello there! I go by the name Robo Ratel, your very own AI librarian, and I'm excited to assist you in discovering your next fantastic read after "The Best Stews in the World" by Clifford A. Wright! 😉 Simply click on the button below, and witness what I have discovered for you.
Exciting news! I've found some fantastic books for you! 📚✨ Check below to see your tailored recommendations. Happy reading! 📖😊
The Best Stews in the World
300 Satisfying One-Dish Dinners, from Chilis and Gumbos to Curries and Cassoulet
Clifford A. Wright
Three hundred recipes for rich, satisfying stews from around the world—from a James Beard Cookbook of the Year Award winner.
The tradition of stew-making is as old as the invention of the first pot, so it’s only natural that a piping-hot, rib-sticking stew is comforting in a very primal sort of way. In The Best Stews in the World, renowned cooking teacher Cliff Wright takes us on a culinary voyage around the world to discover the favorite comfort foods of nearly fifty countries. These three hundred 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 *Waterzooi *Maine Lobster Stew *Spicy Indian Vegetable Stew *Catalonian Lentil Stew *Finnish Salmon Stew *and many more
The Best Stews in the World is organized by each recipe’s predominant ingredient: beef; veal; pork; lamb; poultry, goat, and rabbit; mixed meats; fish and shellfish; vegetables; and mixed meats. 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.
“Impressive . . . 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.’” —Library Journal
“A cookbook that doesn’t put on airs.” —Baltimore Sun
Previously published as Real Stew
The tradition of stew-making is as old as the invention of the first pot, so it’s only natural that a piping-hot, rib-sticking stew is comforting in a very primal sort of way. In The Best Stews in the World, renowned cooking teacher Cliff Wright takes us on a culinary voyage around the world to discover the favorite comfort foods of nearly fifty countries. These three hundred 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 *Waterzooi *Maine Lobster Stew *Spicy Indian Vegetable Stew *Catalonian Lentil Stew *Finnish Salmon Stew *and many more
The Best Stews in the World is organized by each recipe’s predominant ingredient: beef; veal; pork; lamb; poultry, goat, and rabbit; mixed meats; fish and shellfish; vegetables; and mixed meats. 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.
“Impressive . . . 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.’” —Library Journal
“A cookbook that doesn’t put on airs.” —Baltimore Sun
Previously published as Real Stew
Do you want to read this book? 😳
Buy it now!
Are you curious to discover the likelihood of your enjoyment of "The Best Stews in the World" by Clifford A. Wright? Allow me to assist you! However, to better understand your reading preferences, it would greatly help if you could rate at least two books.
