Real Stew:
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. In Real Stew, 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 thing: 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.
Clifford A. Wright is the author of eight cookbooks, including Mediterranean Vegetables and A Mediterranean Feast, winner of the James Beard Cookbook of the Year Award. He writes frequently for Saveur, Fine Cooking, Gourmet, Bon Appétit, and Food & Wine. He lived for many years in Boston and now lives in Santa Monica, California.
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