Real Stew: 300 Recipes for Authentic Home-Cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, Bouillabaise, Stroganoff, Goulash, Chowder, and Much More


In this book, the author takes cooks on a culinary voyage around the world to discover the favorite comfort foods of nearly 50 countries.

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In this book, the author takes cooks on a culinary voyage around the world to discover the favorite comfort foods of nearly 50 countries.

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Editorial Reviews

Publishers Weekly
Wright, James Beard Award winner for Mediterranean Feast, could have subtitled this collection of recipes for one-pot meals from around the world "Comfort Foods of Many Nations." The usual international suspects are here, from Feijoada to Bouillabaisse, but with his trademark intellectual curiosity, Wright has uncovered plenty of less familiar dishes as well, such as a Thirteenth-Century Hispano-Muslim Stew with various cuts of lamb, cassia and lavender; and Piquant Mutton and Zucchini Stewed in Vinegar from Tunisia. Headnotes and sidebars are rich with etymology (Solyanka, a traditional Russian stew, means "confused") and history (the homeland of Octopus Stew from the Island of Djerba was believed to be the land of the lotus eaters mentioned by Homer). Chapters are divided by main ingredient in the stew, with selections heavy on meat there are separate chapters for beef, veal, lamb, etc., and the lamb chapter contains 60 of the book's 300 recipes. Even many of the selections in the vegetable chapter, such as Bean and Cabbage Stew from the Roussillon, are flavored with some meat. With dishes ranging from straightforward Braised Beef Short Ribs in Merlot to multilayered Duck, Sausage and Chestnut Stew from Lombardy, this is one book that can satisfy many palates. (Oct.) Forecast: The October release of this astonishingly complete collection is well-timed. Customers should be reaching for this often, especially if it's a long, cold winter. Copyright 2002 Cahners Business Information.
Library Journal
Culinary historian Wright (The Mediterranean Feast) here offers an impressive exploration of stews-that comfort food found in one guise or another in almost every culture, from the Cordoban Farmer's Wife Stew to a Swedish Salmon Stew to an Old-Fashioned American Beef Stew. Lengthy headnotes provide culinary history and other background, and numerous boxes explore such topics as "What's a Cardoon?" or "The Cuisine of the Poor." For most collections. Copyright 2002 Cahners Business Information.
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Product Details

  • ISBN-13: 9781558321991
  • Publisher: Harvard Common Press, The
  • Publication date: 9/28/2002
  • Pages: 400
  • Product dimensions: 8.00 (w) x 9.25 (h) x 1.16 (d)

Meet the Author

Clifford A. Wright won the James Beard/KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast (William Morrow), which was also a finalist for the International Association of Culinary Professionals (IACP) Cookbook of the Year award that same year. He is the author of fourteen books, twelve of which are cookbooks. Wright's articles on food and cuisine have appeared in Gourmet, Bon App├ętit, Food & Wine, Saveur, and other magazines. He is a contributing editor to As an independent researcher, Wright wrote the food entries for Columbia University's Encyclopedia of the Modern Middle East and has published scholarly articles on food in peer-reviewed journals such as Al-Masaq: Islam and the Medieval Mediterranean, Food and Foodways, and Gastronomica. Wright has also lectured on food at the Center for European Studies at Harvard University, Boston University, Georgetown University, Davidson College in North Carolina, Loyola Marymount University, South Dakota State University, University of California at Santa Barbara, and the Culinary Institute of America, among other institutions. As a cooking teacher, he has taught cooking classes at the Central Market cooking schools in Texas, the Rhode Island School of Design, Institute for Culinary Education in New York, Sur la Table, and other cooking schools around the United States. His website is one of the most-visited sites for people interested in Mediterranean foods. In 2009 he launched the Venice Cooking School ( with Martha Rose Shulman in Los Angeles, California. He lives in Santa Monica, California.

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Table of Contents

Acknowledgments vi
Introduction vii
Stews with Beef 1
Stews with Veal 57
Stews with Lamb 81
Stews with Pork 143
Stews with Fowl, Goat, and Rabbit 179
Stews with Fish and Shellfish 219
Stews with Vegetables 293
Stews with Mixed Meats 329
Sources 377
Index 379
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  • Anonymous

    Posted August 1, 2012


    It is a Good Book and someday, I plan to make a stew from it, following a recipe

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  • Anonymous

    Posted June 26, 2003

    Great Stews -- Kept me busy all winter!

    I love this cookbook. It includes basic staples like a good beef stew, and some great chili recipies, but also many less known regional dishes that are simply marvelous! Definatly worth having in the kitchen!!

    Was this review helpful? Yes  No   Report this review
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