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 21, 2018
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Circassian Chicken
Çerkez Tavugu
Shredded chicken blended with walnuts, bread, coriander (cilantro) and garlic with walnut oil and paprika dressing
posted: 09/01/2007

Confit de Canard (Fat-preserved Duck)
Confit de Canard
Seasoned duck preserved in duck fat for cassoulet
posted: 02/14/2008

Duck Breast with Green Figs
Pan-seared Muscovy duck breast with green figs and Marsala wine
posted: 12/14/2006

Duck Breast with Green Peppercorns
Duck breast with green peppercorns and brandied cream sauce
posted: 12/14/2006

Duck Breast with Marsala Orange Sauce and Red Currants
Duck breast with a sauce of Marsala wine, orange juice, orange zest, and red currants
posted: 02/17/2009

Duck Breast with Pomegranates and Marsala
Muscovy duck breast with pomegranates, Marsala wine, mint, sage, and orange zest
posted: 12/14/2006

Duck with Tangerine Sauce
Duck with a tangerine zest, Marsala wine, and mint sauce
posted: 12/14/2006

(Arab Levant/Palestine)
Chicken seasoned with sumac and onions wrapped in thin flatbread and baked
posted: 01/11/2007

Roast Chicken
The perfect roast chicken
posted: 09/18/2007

Roast Chicken, Potatoes and Peppers
Thyme-seasoned chicken breasts with roasted potatoes and fried multicolored peppers
posted: 12/14/2006

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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 A. Wright... is a memorable, marvelous writer.
- Dick Sinnot, Boston Herald

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