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 6, 2022
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Spicy Catalan Stew of Haricot Beans
Salpiquet de Mongetes
(Spain/Catalonia)
Bean stew with pork, sausage, garlic, and bacon
posted: 05/03/2013

Spicy Meat and Onion Stew
Tabikha
(Jewish Mediterranean/Algerian)
Beef stew with onions, tomatoes, and coriander
posted: 01/10/2007

Stew as the Wife of the Córdoban Farmer Would Make It
Olla Cortijera de Córdoba
(Spain/Andalusia)
Chickpea, cabbage, and bacon stew seasoned with cumin
posted: 01/11/2007

Stewed Lentils
Lenticchie in Umido
(Italy)
Lentils stewed with bacon or pancetta
posted: 01/04/2007

Stuffed Meatballs in Spicy Tomato Sauce
Mubattan Bruklu
(Tunisia)
Meatballs stuffed with cauliflower and braised in spicy tomato sauce
posted: 01/11/2007

Tas Kebabi (Lamb Stew)
Tas Kebabi
(Turkey)
Lamb stewed with bell peppers, onions, and tomato paste with spices
posted: 01/11/2007

Tunisian Jewish Sabbath Veal Stew
Tafina
(Jewish Mediterranean/Tunisian)
Veal, chickpeas, and potatoes stewed with turmeric and other seasonings
posted: 01/10/2007

Turkish Summer Vegetable Stew
Guvec Yaz
(Turkey)
Vegetable stew of zucchini, peppers, peas, spinach, potatoes, cucumbers, and onions
posted: 09/30/2014

Yellow Bell Pepper Stew
Peperonata
(Italy/Sardinia)
Sardinian style yellow bell pepper antipasto
posted: 10/03/2007

Zuppa di Pesce
(Italy)
Fish stew with giant prawns, sardines, redfish, and clams
posted: 12/29/2006



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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


[Mediterranean Feast] The Saveur 100.  Voted Most Delicious History Book You Can Cook From.  “Food-in-context has never been more thoroughly (and more cookably) presented."
- Saveur magazine

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