Hardcover. 4to. Square. Published by Harper & Row, New York. 1969. 255 pgs. Illustrated. First Edition/First Printing. DJ has light shelf-wear present to the DJ extremities. Bound in cloth boards with titles present to the spine and front board. Boards have light shelf-wear present to the extremities. No ownership marks present. Text is clean and free of marks. Binding tight and solid. "Stew" describes an enormous variety of dishes. A stew may be a dish with beef as its central ingredient--or pork, or lamb, or fish, or chicken, or zucchini, or rabbit, or ham. It can be cooked for as little as fifteen minutes or as long as three hours. It can be elegant or hearty, as homely as plain boiled beef served in its own soup or as exotic as an Indian curry. The central idea of a stew is a simple some good things--usually including meat, vegetables, and spices--are simmered gently together, each yielding up its individual flavor to unite in a dish that looks, smells, and tastes delectable. The idea of a stew has also been almost worldwide, and this book contains rago�ts, daubes, and �tuv�es from France, a Hungarian veal paprikash, a Chinese Lion's Head of pork and vegetables, a Middle Eastern khoreshe; there are recipes for abbacchio alla Romana and chile con carne, puchero and jambalaya, chowder and stufatino. Stews are a blessing for the hostess. They can be prepared ahead of time, and in fact, most stews improve with standing. This book contains explicit directions for reheating, finishing, and garnishing. A stew of character--and a few stews lack character--is a splendid focus for a dinner, requiring only a few accompaniments to become a feast. Each recipe in this book is preceded by suggestions for the wine, side dishes, and dessert to accompany it; and there is a section of supplementary recipes for dishes that may be served before, with, or after a stew. ; 8vo 8" - 9" tall.

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D�tails bibliographiques

Titre: Glorious Stew
�diteur: E-069
�dition: First Edition; First Printing.

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