Soups, Stews & Chili, International Cooking - General & Miscellaneous

Savory Stews

Name: Savory Stews
Author: Jacques Burdick
ISBN: 9780449905456

by Jacques Burdick

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Overview

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 reluctantcook 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

Created by restaurateur and cookbook author Burdick, this collection of more than 100 recipes for braises, ragouts, gulyas, hot pots, and, of course, stews, constitutes the definitive guide to one-pot meals and provides a wealth of wonderful ideas for satisfying meals for comfortable evenings at home as well as elegant dinner parties.

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Editorials

Publishers Weekly - Publisher's Weekly

Former restaurateur Burdick (French Cooking en Famille) invites cooks to venture into the steamy realm of stews, where slow simmering becomes a pastime and most foods are described as ``tender'' or ``velvety'' in texture, ``complex'' and ``hearty'' in flavor. He explores the world's cuisines to arrive at recipes such as ``Chinese Swimming Chicken''; ``Brazilian Dill-Flavored Hot Pot,'' enlivened by the addition of searing piri-piri peppers; and lamb stewed with honey, a classical tajine in the Algerian tradition, seasoned with hot red peppers, ginger and saffron. From the bold, robust flavors of pork jambalaya, made with peppers, garlic, cilantro and a half-dozen other seasonings, to the delicate palette of root vegetables summoned in a Polish krupnik, Savory Stews covers the full range of stove-top suppers. Burdick also advises on how to make stocks for stews and where to find specialty ingredients. His selection is wide, encompassing meats, fish and seafood, vegetables and even stewed fruits. Only a few recipes are disappointingly bland: a chicken and gravy stew calls for ``1 cylinder of ready-to-bake biscuits or instant biscuit mix,'' which seems less savory than perhaps was intended. BOMC selection. (Jan.)

Library Journal

These 100 recipes demonstrate that there is a lot more to stew than beef. Burdick (French Cooking en Famille, LJ 8/89) offers one-pot meals from around the world, some homey and familiar, some exotic and unusual. Where possible, he has updated recipes by cutting both cooking time and fat but without sacrificing flavor or authenticity. Stews are by their nature tailor-made for busy cooks, and Burdick's wide-ranging collection will allow them to expand their repertoire with some that are far beyond the ordinary. [BOMC selection.]

Barbara Jacobs

Is there truly a difference between soups and stews? Restaurateur Burdick's definition of stew is "any dish in which solids are slowly simmered in liquid until they are tender." With that distinction in mind, he offers 100 one-pot dinners, divided by type of ingredients. His range of menu options includes chicken and dumplings, Saigon hot pot, and Aunt Harriet's southern ham stew. Lending additional and entertaining information are the introductions to each section and the occasional sidebar. Consider a copy of Burdick for every library, for it will be heavily requested.