Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
July 9, 2020
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Basic Beignet Dough for Baking
Pâte à Choux
(France)
Beignet dough for baking
posted: 10/01/2007

Basic French-Style Beignet Batter for Frying
Pâte à Beignets
(France)
Beignet batter for deep-frying
posted: 10/01/2007

Basic Italian-Style Beignet Batter for Frying
Pastella per Bignè
(Italy)
Beignet batter for frying in the Italian way
posted: 10/01/2007

Basic Puff-Pastry Short Dough for Empanadas
(Spain)
Short dough by Penelope Casas
posted: 10/01/2007

Basic Short Dough
(International)
Dough for pies, empanadas, and such
posted: 10/01/2007

Crêpes
Crespelle
(International/General)
Classic recipe for French crêpes
posted: 03/04/2018

Homemade Bread
Pane Casareccia
(Italy)
Full instructions on how to make an Italian country bread loaf
posted: 01/07/2007

Pizza Dough
(Italy)
pizza dough
posted: 03/13/2018



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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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