Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 17, 2017
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Albanian Lamb Stew with Parsley
Mish Shqeto
(Balkans/Albania)
Lamb stew with parsley
posted: 12/12/2009

Baked Lamb Loin Chops with Original Allioli
Costelles de Xai amb Allioli
(Spain/Catalonia)
Baked lamb loin chops with mashed garlic blended with olive oil
posted: 12/14/2006

Baked Meatloaf in a Pan
Kafta bi’l-Siniyya
(Arab Levant)
Ground seasoned lamb meatloaf cooked in a pan with potatoes and lemon juice
posted: 02/23/2010

Braised Lamb and Eggplant
Arni me Melitzanes
(Greece/Crete)
Lamb shoulder braised with eggplant, onions, and tomatoes
posted: 10/03/2007

Drunken Mutton or Lamb
Pistache de Mouton ou d'Agneau
(France/Languedoc)
Baked lamb shoulder in wine with chicken broth and vegetables
posted: 01/09/2007

Lamb with Mushrooms and Onions
(Italy)
Lamb sirloin sauteed with onions and mushrooms in a wine and tomato sauce
posted: 12/14/2006

Lamb with Orange Zest, Mint, and Pancetta
(Italy/Sicily)
Lamb sirloin in a white wine sauce with pancetta, orange zest, and mint
posted: 12/14/2006

Maqluba - Upside-down Rice and Eggplant Casserole
Maqluba
(Arab Levant/Palestine)
Seasoned lamb, rice, and eggplant casserole, baked and turned upside-down
posted: 01/11/2007

Meat Pie from Crete
Tourta
(Greece/Crete)
Lamb and cheese baked in pie crust with sesame seeds
posted: 01/10/2007

Moussaka
Melitzanes Mousaka
(Greece)
The classic Greek moussaka
posted: 01/10/2007



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Real Stew is an extraordinary cookbook!  Clifford Wright has brought 300 classic one-pot meals from all around the world home to our kitchens.  His stews are hearty and delicious– my whole family loves them, and your will too.
- Mark Strausman, chef/owner of Campagna restaurant and author of The Campagna Table


"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times

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