Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
September 2, 2010
Bookmark and Share


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

Bull Stew in the Style of the Camargue
Taureau Sauvage à la Gardiane
(France/Provence)
Oxtail stewed in red wine with potatoes, orange zest, and black olives
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

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

Escudella - Catalonian Stew
Escudella
(Spain/Catalonia)
Stew of lamb, beef, pork, chicken, sausage, potatoes and Swiss chard
posted: 01/11/2007

Etouffée of White Beans from Carcassonne
Estouffat de Haricot Blancs
(France/Languedoc)
White beans braised in duck fat with salt pork and tomatoes
posted: 03/23/2007

Green Bean and Lamb Stew
Yakhnat al-Lubya
(Arab Levant)
Green bean stew with some lamb, tomatoes, and spices
posted: 01/09/2007



Be notified of updates and events:
 


My favorite [of the cookbooks reviewed] is Cucina Rapida, a delicious discovery for lovers of Italian food.  Most of the recipes can be done in 30 minutes or less, and the flavors are forthright.  I’ve cooked a lot from this book since it came out in early summer and have yet to be disappointed.  The recipe for Linguine with Shrimp, Spinach, and Lemon is bright-tasting, a memorable supper that I will make again for my family or for casual entertaining.
- Felicia Gressette, Akron Beacon Journal


Clifford Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking.  The recipes [in Little Foods of the Mediterranean] are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
- John Mariani, author of The Italian-American Cookbook and The Dicitonary of Italian Food and Drink

(View all)

Clifford Wright's Kitchen Store



JK Adams - Kitchen Island Work Center
$1700.00