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Whether beef, vegetable, chicken, or seafood, nothing pleases and satisfies like a delicious pot of stew. Simple ingredients, minimal preparation, and hearty, delicious results are just a few of the reasons that stews of endless variety have found their way into cuisines throughout the world--and why they're more popular than ever.
Veteran cookbook author Maria Robbins has brought together enticing, appealing, and easy-to-prepare stew recipes from cuisines as varied as French, Basque, Greek, Hungarian, Belgian, Irish, Cajun, Chinese, and others.
These appealing, easy recipes can be prepared on the stove or, in many cases, in a slow cooker, and they require no special techniques or obscure ingredients. Perfect for making ahead of time, they are great for entertaining, and they freeze well, allowing you to have hearty homemade meals ready in minutes. They are also easily adaptable, which means you can improvise to suit your taste and whatever's on hand.
Featuring many of the world's classic stews along with some creative and delectable newcomers, the book's 55 recipes include:
-Flemish Beef Stew with Beer
-Moroccan Chicken Stew with Apples
-Lamb Stew with Chiles and Cilantro
-Lentil, Potato, and Spinach Stew
-Monkfish and Scallop Stew with Corn and Tomatoes
-Seafood, Sausage, and Chicken Gumbo
-Hungarian Goulash
-Chicken Cacciatore
-And many more.
When life's hectic pace leaves you time-strapped and longing for a satisfying home-cooked meal, treat yourself to the delights of Simple One-Pot Stews.
- Sales Rank: #3738455 in Books
- Published on: 2004-02-17
- Original language: English
- Number of items: 1
- Dimensions: 9.14" h x .39" w x 7.48" l,
- Binding: Paperback
- 144 pages
From Booklist
Stews make an ideal wintertime meal. Simple versions of beef or chicken can express affection to a gathered family, while more complex stews based on veal or seafood work as grand centerpieces for the most sophisticated parties. In Simple One-Pot Stews, Robbins approaches stews from just about every conceivable angle, using fish, shellfish, chicken, and virtually every meat save game. Her four season-by-season vegetable stews show remarkable finesse and attention to fresh flavors. Beef stews reach as far as Japan for inspiration. Robbins' stews also adapt to the energy-saving slow cooker, but those violate the one-pot paradigm and require some stove-top work for essential browning of meats. Mark Knoblauch
Copyright © American Library Association. All rights reserved
About the Author
Maria Robbins is the author of eleven previous cookbooks, including The One-Dish Vegetarian, Biscotti and Other Low-Fat Cookies, and The Dumpling Cookbook. She lives in East Hampton, New York.
Most helpful customer reviews
1 of 1 people found the following review helpful.
3.5 - 4 stars
By Maegan
I wish I could give half stars, this is a decent book, the recipes overall seem excellent & rich.
First, a minor peeve of mine, "One-Pot"....how many stews are cooked in 2 or 3 pots? They're all cooked in one pot...unless you are roasting or sautéing...or cooking meat separately ...Which this book *does* include in several recipes. But ultimately, it's not stew until its all together in just one pot. Moving on...
This book says "simple", but there are some recipes that seem to have really specific ways to cut things. Three inch pieces in one dish...seems oddly specific and like a difficult way to eat something with a spoon.
Some of the ingredients aren't simple, maybe easy to find in a decent sized grocery store, but a few items I would consider "gourmet" and might need to be hunted down: monkfish, Chinese black beans, Hungarian hot paprika. One recipe wanted homemade bread crumbs. Simple enough if you have the foresight to save your stale bread or simply don't need bread that you can turn in to crumbs. Not simple if you pulled out the recipe this morning...I imagine I'd probably just use store bought bread crumbs for that recipe.
There is an amazing variety of recipes...veggie, seafood, chicken, veal, beef, lamb, & pork. I rarely see veal & lamb included in everyday style recipe books! Several different cultures are sampled as well. Very diverse.
Also, in the beginning of the book the author mentions these could be made in a crock pot...but since there are several steps to prepare meats, veggies...and then adding different ingredients at different steps...seems like it would be more hassle than it's worth. I tend to think of crock pot stews as something where you can put it in the pot & walk away. Not wait to add steps every few minutes. If you prepared the dish on the stove to start with and then transferred it to a crock pot, it would be more to keep it warm than anything else.
Overall, the recipes seem sound, the instructions clear...the description the title gives is just a tad misleading. :)
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