Real Stew by Clifford A Wright

Real Stew by Clifford A Wright

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. Cliff Wright takes cooks on a culinary voyage around the world to discover the favourite 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 book is organised 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.

Clifford A. Wright won the James Beard/KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast (William Morrow), which was also a finalist for the International Association of Culinary Professionals (IACP) Cookbook of the Year award that same year. He is the author of fourteen books, twelve of which are cookbooks. Wright's articles on food and cuisine have appeared in Gourmet, Bon App\u00e9tit, Food & Wine, Saveur, and other magazines. He is a contributing editor to ZesterDaily.com. As an independent researcher, Wright wrote the food entries for Columbia University's Encyclopedia of the Modern Middle East and has published scholarly articles on food in peer-reviewed journals such as Al-Masaq: Islam and the Medieval Mediterranean, Food and Foodways, and Gastronomica. Wright has also lectured on food at the Center for European Studies at Harvard University, Boston University, Georgetown University, Davidson College in North Carolina, Loyola Marymount University, South Dakota State University, University of California at Santa Barbara, and the Culinary Institute of America, among other institutions. As a cooking teacher, he has taught cooking classes at the Central Market cooking schools in Texas, the Rhode Island School of Design, Institute for Culinary Education in New York, Sur la Table, and other cooking schools around the United States. His website www.CliffordAWright.com is one of the most-visited sites for people interested in Mediterranean foods. In 2009 he launched the Venice Cooking School (www.VeniceCookingSchool.com) with Martha Rose Shulman in Los Angeles, California. He lives in Santa Monica, California.

SKU	Nicht verfügbar
ISBN 13	9781558321991
ISBN 10	1558321993
Titel	Real Stew
Autor	Clifford A Wright
Buchzustand	Nicht verfügbar
Bindungsart	Paperback
Verlag	Quarto Publishing Group USA Inc
Erscheinungsjahr	2002-09-05
Seitenanzahl	388
Hinweis auf dem Einband	Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden.
Hinweis	Nicht verfügbar