Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 17, 2017
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Provence

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

Braised Veal in the Style of the Camargue
Tendrons de Veau à la Gardiane
(Veal)
Braised veal in wine with mushrooms, tomatoes, and olives
posted: 01/09/2007

Brandade of White Beans
Brandade de Haricots Blancs
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
The bean cousin of brandade de morue, whipped with milk, olive oil, and lemon juice
posted: 01/12/2009

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

Fillet of Sole with Tarragon Sauce
Filets de Sole Sauce Estragon
(Seafood)
Sole fillets on top of tarragon sauce
posted: 07/15/2008

Housewife-Style Garlic Soup
Soupe Aïgo Bouïdo à la Ménagère
(Soups)
A simple garlic soup of Provencal housewives
posted: 01/07/2010

Leek Tart
Tarte de Poireaux
(Pies-Savory)
Tart of sauteed leeks and cream
posted: 01/04/2016

New Carrots and New Peas
Carottes Nouvelle aux Petits Pois
(Vegetables)
Delicate spring carrots and peas cooked with cream
posted: 05/19/2009

Oxtail Stew in the Style of the Camargue
Taureau Sauvage à la Gardiane
(Stews)
Oxtail stewed in red wine with potatoes, orange zest, and black olives
posted: 01/09/2007

Pan Bania
Pan Bania
(Breads (Sandwiches, Panini etc))
Provençal sandwich of black olives, pimientos, tomatoes, fava beans, and vinegar
posted: 04/01/2011



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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 has put together 300 mouthwatering recipes [in Real Stew] that I want to try in the next week!  This is exactly what I feel like eating right now.
- David Rosengarten, host of TV Food Network’s In Food Today and author of Taste: One Palate’s Journey Through the Wo

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