One-Pot Wonders
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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.
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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 Appétit, Food & Wine, Saveur, and other magazines. He is a contributing editor to ZesterDaily.com. 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 www.CliffordAWright.com is one of the most-visited sites for people interested in Mediterranean foods. In 2009 he launched the Venice Cooking School (www.VeniceCookingSchool.com) with Martha Rose Shulman in Los Angeles, California. He lives in Santa Monica, California.
