Clifford A. Wright
Format: PDF / Kindle (mobi) / ePub
From slow cooked stews to quick stir-fries to easy skillet dinners, the one-pot meal is a worldwide staple. Across continents and cultures, everyone appreciates the simplicity and fuss-free nature of a meal made in one vessel, whether it's a wok, a pot, or a casserole dish. In One-Pot Wonders, famed cookbook author and food authority Clifford A. Wright presents the world's favorite one-pot meals.
One-Pot Wonders features 250 recipes from every corner of the globe, each of them as simple as they are delicious. Offering less fuss, easy clean up, and straightforward cooking techniques, these recipes not only offer easy dinner solutions but real, homestyle food that represents the real way that people cook the world over. Plus, each recipe includes Wright's enlightening and delightful notes on the history and culture related to it.
- Features 250 recipes that are as great-tasting as they are simple to prepare
- Written by Clifford A. Wright, author of cookbooks such as Hot and Cheesy, The Best Soups in the World, and Bake Until Bubbly
- Includes quiches, casseroles, soups, stews, stir-fries, pies, skillet meals, and more
In One-Pot Wonders, Clifford A. Wright takes you on a tour of global food cultures while showing you exactly how easy it is to delight your family with delicious, comforting food.
360°F. Turn the oven to the warm setting. Spread some paper towels on a large platter or tray to receive the fried food as it finishes cooking. Have a skimmer at hand ready to remove the food from the oil. 3. In a bowl, mix together the flour, cornstarch, salt, and baking soda. Whisk in the beer and egg yolks until you have a dense batter that resembles thick syrup, not a pancake batter. The batter must be ice-cold. 4. Working rapidly, fry one food at a time by dipping the vegetables first in
religious holiday. In every region of Greece there is a variety of Lenten stews made without meat, of course. The variations are based on local produce, and always fresh vegetables. Typically, a lot of olive oil is used in a vegetable stew. Cumin, pepper, coriander, allspice, and dried herbs are used in winter stews, while fresh dill, parsley, savory, thyme, and mint are used in the summer. It’s typical to serve Greek-style vegetable stews at room temperature with crusty bread. 2 tablespoons
garlic, tomatoes, dried mushrooms, spices, juniper berries, orange zest, red wine, grappa, and olives. This is died-and-gone-to-heaven food. Soup Pot Soups are obviously made in one pot, and although not all soups are main courses some fish soups certainly fit the bill, and especially soups that are minestrone-like. The substantial Pasta and Cod Soup, with its flaky cod, soup pasta, and flavor of fennel, is not only a soup, but also a soul- and stomach-satisfying supper. In fact, many
end open. Serve with any remaining vegetables or sauce on the side. Braised Beef Short Ribs Makes 4 servings Beef short ribs are very popular in restaurants today, and increasingly home cooks are trying the dish in their own kitchens. But due to the nature of the short rib there is no way you will be cooking this when you come home from work because it will take too long. That’s why short ribs are perfect for a wintery Saturday. There should not be any mystery behind short ribs, but some cooks
dominated in the sixteenth and seventeenth centuries. Moghul influence can be seen in the architecture as well as the food of India. Moghul cooking is synonymous with a rich, lavish, princely style of cookery. Delightfully, this dish can be prepared up to a day ahead and is, in fact, even tastier that way. Serve with skillet-warmed naan or pita bread and a green salad. 21⁄2 cups chopped onions 2 large garlic cloves, 1 chopped, 1 mashed in a mortar with a pestle One 1-inch piece fresh ginger,