Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
January 19, 2018
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Beets with Yogurt
Shamandar bi’l-Laban
(Arab Levant/Lebanon)
Cooked sliced red beets with rich yogurt
posted: 09/16/2008

Braised Cabbage
Pirjati Zelje
(Balkans/Slovenia)
Cabbage braised with wine, tomato puree, and juniper berries
posted: 06/17/2009

Broccoli and Roasted Red Bell Pepper
(Italy)
Broccoli with roasted red bell pepper in olive oil and garlic
posted: 01/02/2007

Broccoli in Tomato Sauce
Broccoli Affogati
(Italy/Apulia)
Broccoli in wine and tomato sauce
posted: 01/02/2007

Broccoli with Golden Bread Crumbs, Oil-cured Olives, and Orange Zest
(Italy)
Broccoli with oil-cured olives in anchovy sauce with bread crumbs
posted: 01/02/2007

Broccoli with Mezithra Cheese
Brokoli me Mezithra
(Greece)
Broccoli with brown butter and mezithra cheese
posted: 11/04/2013

Broccoli with Oil-cured Olives and Lemon Zest
(Italy)
Broccoli with olive oil, garlic, cured olives, and lemon zest
posted: 01/02/2007

Broccoliflower with Bagna Cauda
(Italy)
Steamed broccoliflower with a bagna cauda dipping sauce (olive oil, garlic, anchovies)
posted: 01/03/2007

Broiled Broccoli
(Italy)
Broiled broccoli with olive oil
posted: 01/03/2007

Broiled Potato and Cheese Patties
(Italy)
Fried breaded potato patties broiled with mozzarella cheese and tomato sauce and anchovies
posted: 01/03/2007




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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


Just like what’s happening with barbecue and grilling books (and Italian cookbooks), publishers feel obliged to regularly come out with books covering the same subject over and over again. This is because it is difficult to keep books in print, and older books (with a few exceptions, like The Joy of Cooking) are simply not as marketable as newer books. That said, Wright’s collection of hot and spicy recipes from around the world [Some Like it Hot] is much like the dozens that have come before it. It is comprehensive and the recipes look like they are authentic and complete, with a lot of anecdotal information to delight the reader. ...  Anyone who can write a chapter title like “Hot Chicks, Wicked Ducks, and Killer Rabbits” gets a pat on the back from me! 
- Dave DeWitt, author of The Chile Pepper Encyclopedia; Fiery-Foods.com

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