Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
May 23, 2017
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Beef Stew from Greece
Stifado
(Greece)
Beef stew in tomato sauce and wine with vinegar, white onions, and feta cheese
posted: 01/10/2007

Bollito Misto
Bollito Misto
(Italy/Piedmont)
The Piedmontese stew of game hens, beef brisket, veal tongue, sausages and vegetables
posted: 06/17/2010

Bouillabaisse
Bouillabaisse
(France/Provence)
Provencal style fish stew
posted: 01/09/2007

Cassoulet
Cassoulet
(France/Languedoc)
Bean stew/casserole with duck confit, pork sausage, pork shoulder, and lamb shoulder
posted: 02/14/2008

Chicken and Pepper Stew
Spezzatino di Pollo e Peperoni
(Italy)
Chicken stew with green bell pepper and tomatoes
posted: 12/14/2006

Chicken and Squid Stew
(Italy)
Casserole-cooked chicken breast and squid with a sauce of tomatoes, wine, raisins, pine nuts, and peas
posted: 12/13/2006

Chicken Stew with Peppers, Rosemary and Wine
Spezzatino di Pollo con Peperoni
(Italy)
Chicken breast cooked with bell peppers and mild peperoncini chiles, rosemary, and wine
posted: 12/13/2006

Cocido - Andalusian Stew
Cocido Andaluz or Olla Podrida
(Spain/Andalusia)
The quintessential Spanish stew
posted: 02/25/2008

Daube Provençal
Daube Provençal
(France/Provence)
Classic beef stew of Provence
posted: 06/03/2008

Eel in Sweet and Sour "Picchi-Pácchiu" Sauce
Ancidda a Picchi-Pácchiu all'Auruduci
(Italy/Sicily)
Eel and eggplant braised in tomatoes, onion, garlic, basil, and saffron
posted: 01/03/2008



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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


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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