REAL STEW: 300 Recipes for Authentic Home-Cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, Bouillabaisse, Stroganoff, Goulash, Chowder and Much More

Wright, James Beard Award winner for Mediterranean Feast, could have subtitled this collection of recipes for one-pot meals from around the world "Comfort Foods of Many Nations." The usual international suspects are here, from Feijoada to Bouillabaisse, but with his trademark intellectual curiosity, Wright has uncovered plenty of less familiar dishes as well, such as a Thirteenth-Century Hispano-Muslim Stew with various cuts of lamb, cassia and lavender; and Piquant Mutton and Zucchini Stewed in Vinegar from Tunisia. Headnotes and sidebars are rich with etymology (Solyanka, a traditional Russian stew, means "confused") and history (the homeland of Octopus Stew from the Island of Djerba was believed to be the land of the lotus eaters mentioned by Homer). Chapters are divided by main ingredient in the stew, with selections heavy on meat—there are separate chapters for beef, veal, lamb, etc., and the lamb chapter contains 60 of the book's 300 recipes. Even many of the selections in the vegetable chapter, such as Bean and Cabbage Stew from the Roussillon, are flavored with some meat. With dishes ranging from straightforward Braised Beef Short Ribs in Merlot to multilayered Duck, Sausage and Chestnut Stew from Lombardy, this is one book that can satisfy many palates. (Oct.)

Forecast:The October release of this astonishingly complete collection is well-timed. Customers should be reaching for this often, especially if it's a long, cold winter.