Stews have been around almost as long as cooking itself. Every culture has developed its own stews, and every cook in each culture has his or her own ideas about what a stew should be. Satisfying, nutritious, easy to prepare–and prepare in advance–stews never go out of style. Savory Stews is your guide to these mouthwatering one-pot meals, a delectable collection of stews from all over the world. Created by restaurateur and cookbook author Jacques Burdick, these one hundred recipes include braises, ragouts, guly…s, hot pots, and more, for every occasion and every palate. You’ll find comforting classics like hearty Chicken and Dumplings, spicy Louisiana Chicken Gumbo, hot Texas chili, and creamy Clam Chowder; sophisticated fare such as rich Romanian Apricot Chicken, aromatic Trastevere Beef Stew, and summery Shrimp and Black Bean Bisque; and unusual fruit and vegetable dishes, including Venetian Rice and Green Peas, and Tangy Quince and Citrus Compote. You’ll also learn to prepare the broths and stocks that are the mainstays of stew cooking. Whether you are looking for an elegant centerpiece for your next dinner party or a comforting meal for an evening at home, you’ll find it here. Savory Stews is a new and delightful twist on cookery that has been around forever, with good reason–add warm bread, a crisp salad, and dinner is served! “Jacques Burdick, long recognized as a master storyteller, now joins the ranks of master chefs. This is a creative collection of savory and sweet stews, gloriously enhanced by Burdick’s fact-filled, colorful recollections of travels and tables. This book elevates stew to a higher level and will motivate even the most reluctant cook to take out the old stew pot.” –Anne Casale Author of Lean Italian Cooking “There are other cookbooks paying various tributes to the virtues of stew; none I know, however, is both as beguilingly inspiring and just plain helpful as Jacques Burdick’s savory guide.” –Evan Jones Author of Epicurean Delight
