Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
March 27, 2017
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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

Homemade Bread and Pizza Dough
(Italy)
Full instructions on how to make pizza dough and bread dough
posted: 01/07/2007



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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


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

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