Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 16, 2017
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Housewife-Style Garlic Soup
Soupe Aïgo Bouïdo à la Ménagère
(France/Provence)
A simple garlic soup of Provencal housewives
posted: 01/07/2010

Lentil and Bulgur Soup
Ezo Gelin Corbasi
(Turkey)
Lentil, bulgur, and mint soup
posted: 04/02/2016

Lentil Soup
Shurba al- 'Adas
(Arab Levant)
Smooth lentil soup with chicken broth and lemon
posted: 01/09/2007

Libyan Soup
Shurba Libiyya
(Libya)
Spicy soup of beef, soup pasta, chickpeas, and tomato
posted: 10/09/2007

Ottoman Palace Soup
Saray Çorbasi
(Turkey)
Enriched mushroom soup from the Ottoman sultans
posted: 07/27/2010

Pasta and Fish Soup
(Italy)
Soup pasta and fish soup in a seasoned fennel and onion broth
posted: 01/02/2007

Purée of Lentil and Broccoli Soup
(Italy)
Purée of lentils and broccoli in duck or chicken broth with olive oil
posted: 01/02/2007

Ribollita
Ribollita
(Italy/Tuscany)
Tuscan re-heated bean soup au gratin with onions and olive oil-soaked bread
posted: 03/02/2008

Sausage, Rice, and Chickpea Soup
Minestra di Salsicce, Riso, e Ceci
(Italy/Lazio)
Thick soup of rice, sausage, kale, and chickpeas
posted: 12/01/2016

Soupe au Pistou
Soupe au Pistou
(France/Provence)
The famous Provencal vegetable soup with pesto
posted: 10/31/2012



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Clifford Wright has put together 300 mouthwatering recipes [in Real Stew] that I want to try in the next week!  This is exactly what I feel like eating right now.
- David Rosengarten, host of TV Food Network’s In Food Today and author of Taste: One Palate’s Journey Through the Wo


Clifford Wright is a versatile fellow. He won the James Beard Foundation’s top cookbook award a couple of years ago for his historical opus, “A Mediterranean Feast.” But he also wrote one of my favorite quick cookbooks, “Cucina Rapida.”  In his newest book [Real Stew], Wright calls upon his scholarly credentials and his practical side to produce a collection of classic stews from around the world. The introductory notes for each of the 300 stews reflect Wright’s knowledge of history and world cuisines. But the recipes themselves — from Nantucket Scallop Stew to French Cassoulet to Kenyan Chicken and Coconut Stew — are straightforward and appealing.
- Margaret King, San Diego Union-Tribune

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