• SULibraries on October 17, 2025

  641.823 W948r

• KatieK1 on December 14, 2024

  This book has been renamed "The Best Stews in the World".

• robinorig on June 01, 2013

  I have ISBN 9781558321984

Notes about Recipes in this book

• Beef and root vegetable stew with peanut butter from Senegal

  • mcvl on June 12, 2012

    Not pretty to look at, but my oh my how tasty. Clifford Wright is always a reliable guide, and I love cooking out of all his books.

• Slovak-style mutton goulash

  • br22 on February 25, 2023

    Delicious. The flavor of the lamb is exalted by the very subtle seasoning. Cut the celeriac slightly larger than the others to avoid mushiness.

• Cinnamon-flavored tomato and lamb stew from Lebanon

  • jenburkholder on September 11, 2023

    This is aptly titled with "tomato" taking first billing. With 4# of tomatoes, 2# of onions, and only 1.25# lamb per the recipe, it's very tomato-forward! That said, it also was a great use of some of the tomatoes on my counter. I upped the lamb to 1.75# but really think any range between 1.5# and 2.5# would work well. 1.25# feels scant. Very simple and quite tasty, served over rice pilaf.

• Vegetable and herb stew from the Khuzestan province of Iran

  • mcvl on November 19, 2012

    Very nice! I left out the beans (too carby). Lordy, I miss beans.

• Chicken stew in the style of Veracruz

  • birch on June 18, 2011

    apricot season, olives with cracked pits