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One-Pot Wonders Paperback – February 26, 2013

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Editorial Reviews

From the Back Cover

A WONDROUS COLLECTION OF THE WORLD'S BEST ONE-POT DISHES

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 Clifford A. Wright presents the world's most mouth-watering one-pot meals.

Inside, you'll find 250 recipes from every corner of the globe, each one as easy as it is delicious. With straightforward cooking techniques and easy cleanup, these recipes offer not only simple dinner solutions but real home cooking from places far and wide. Along the way, Wright's delightful and educational notes on each dish's culture and history provide plenty of local color and fascinating facts.

Look inside for these recipes and more:

  • Skillet Steak with Peppers and Mushrooms
  • Udon Noodles with Scallops
  • Veal, Cabbage, and Pumpkin Ragout
  • Pork Carnitas Tacos
  • Braised Beef Brisket with Onions and Root Vegetables
  • Catalán Chicken and Seafood Paella
  • Salmon with Leeks and Potatoes
  • Chicken Ratatouille
  • Risotto with Fish and Vegetables
  • Kielbasa and Cabbage with Horseradish Sauce

About the Author

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.
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Product Details

  • Paperback: 448 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (February 26, 2013)
  • Language: English
  • ISBN-10: 0470615362
  • ISBN-13: 978-0470615362
  • Product Dimensions: 7.4 x 2.1 x 9.1 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 3.3 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #436,170 in Books (See Top 100 in Books)

More About the Author

Clifford A. Wright is a cook, food writer, and independent research scholar who 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. His book A Mediterranean Feast was also a finalist for the cookbook of the year award given by the International Association of Culinary Professionals. He is the author of 16 books, fourteen of which are cookbooks, including his latest One-Pot Wonders. Colman Andrews, former editor of Saveur magazine called Wright 'the reigning English-speaking expert on the cuisines and culinary culture of the Mediterranean--the real Mediterranean, the whole Mediterranean.' Clifford writes regularly for Saveur, Bon Appetit, Gourmet, Fine Cooking, and Food and Wine and wrote all the food entries for Columbia University's Encyclopedia of the Modern Middle East and the entry for tiramisu and other sweets in the Oxford Companion to Sweets. Clifford has also lectured on food at the Center for European Studies, Harvard University, Georgetown University, and the Culinary Institute of America among other universities and venues. As a cooking teacher he has taught cooking classes at the Rhode Island School of Design, Sur la Table, Central Market in Texas and other cooking schools around the United States and Italy.
Before writing about food, Clifford was a foreign policy researcher at the Brookings Institution, Washington, D.C., a Staff Fellow at the Institute of Arab Studies, Belmont, MA, the Executive Director of the American Middle East Peace Research Institute, Cambridge, MA and the publisher of Raising Kids, a child development newsletter for parents. He was written two books on the politics and history in the Middle East.
You can visit him at www.cliffordawright.com and his blog www.Cook-Coquus.com and read his food writing at www.zesterdaily.com

Customer Reviews

Most Helpful Customer Reviews

19 of 20 people found the following review helpful By Dee Long on February 11, 2013
Format: Paperback
The power of the ordinary soup pot, the skillet, the wok, the sauce pan and even the salad bowl are increased tenfold when you have Clifford Wright's wonderfully inventive recipes to create a delicious and satisfying meal. We have always been a fan of recipes that can be cooked ahead of time in just one pot and than served in just one dish. Plenty of variety here, including meat, poultry, vegetables, grains and seafoods with a wide smattering of cultural influences. Entertaining introductory information about each of Wright's recommended "Wonders." His suggestions will brighten up a grey winter day just as easily as make short work of creating supper on a sulty hot summer night.
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5 of 5 people found the following review helpful By John P. Salvaggio on March 20, 2013
Format: Paperback Verified Purchase
I love to cook, however I feel rather hesitant to peruse the more complicated professional dishes. This is a fabulous solution to the person who wants little mess with a simple fantastic meal. At first, i thought it would be "all the things you could do in a stock pot or a dutch oven" but i was pleasantly surprised it included a wide variety of vessels from fryers, salad bowls, skillets, woks, baking sheets and everything in between- even the devilish microwave oven. Note is NOT broken up by pan (vessels) but by food, such as a chapters on beef, chicken, vegetables soups, rice, salads, fowl and fish. paper back, NO IMAGES OF THE FINISHED DISHES THOUGH, which would have been nice. recipes easy to read.
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Format: Kindle Edition Verified Purchase
The recipes in this book are very tasty. We have cooked several of the dishes and loved everyone of them. My only criticism is the size of the recipes. The amount of food prepared would easily feed four to six people. We are a two person family, and I cut the recipes in one half.
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By belmaree skoc on March 30, 2013
Format: Paperback Verified Purchase
I love this cook book because I love doing everything in one pot. The recipes so far have been a hit and very good! I highly recommend this for anyone who is busy and wants a great meal!
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By Pups on May 19, 2014
Format: Paperback Verified Purchase
Terrible, unworkable recipes. Poorly conceived. Awful results.
I've never posted a review on Amazon until now. Save your money for a charitable donation that is more worthwhile..
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By anonymous on July 30, 2014
Format: Paperback Verified Purchase
Too many ingredients required for a one-pot meal and recipes serving sizes are to large.

Recipe serving size should be for one, and let the reader scale, as necessary.
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