One-Pot Wonders

ISBN-10: 0470615362

ISBN-13: 9780470615362

Edition: 2013

List price: $33.99
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In Bake Until Bubbly, award-wining author Clifford Wright took the family-friendly topic of casseroles and updated it for the contemporary palate (no canned soups in this book!), and the response from the media was overwhelmingly positive.  Wright did the same for The Best Soups in the World and Hot & Cheesy, compiling favorite recipes on given subjects from around the world and reworking them for the modern American kitchen. And that’s exactly what he’ll do for The Best One-Pot Meals.  The idea of this book is simple: only meals you can make in one pan, no matter if that’s a crockpot, a pie plate, a casserole dish, a roasting pan, or a skillet. That means less fuss, easy clean-up, no browning anything on the side, no trying to fit three pots on the stovetop at the same time – this is the way real people cook. As always with Clifford Wright, the recipes, including quiches, casseroles, soups, stews, stir-fries, pies, and more, will be impeccably researched and tested, with headnotes and sidebars discussing the history and culture behind every dish. Just like Wright’s casseroles and soups books, and other Wiley titles such as From the Ground Up and Miss Vickie’s Big Book of Pressure Cooker Recipes, the comfort-food subject matter of this book will be perfectly suited to the affordable, value-minded paperback format, with 250 recipes packed into a volume for under $25.
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Book details

List price: $33.99
Copyright year: 2013
Publisher: Houghton Mifflin Harcourt Publishing Company
Publication date: 2/26/2013
Binding: Paperback
Pages: 448
Size: 7.25" wide x 9.00" long x 1.50" tall
Weight: 1.628
Language: English

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 Appetit, 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.

Typical Cooking Vessels for One-Pot Cookery
Cooking Implements Used in One-Pot Cooking
Salads for Dinner
Soups for Dinner
Vegetarian Dinners
Mixed Meats
Fowl and Game
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