by Bernard Clayton Jr.
One of the great things about soups and stews is that you can make them in big batches, then sit back and enjoy the residuals. Clayton has previously specialized in baking books, but try to resist his Bahamian fish chowder, the three-meat stew with red wine (a simpler variation on the Polish hunter’s stew or the French cassoulet without the beans) or “Mom” Unser’s chili, from the mother of the racing car champion Al. Gentlemen, start your spoons. (Simon and Schuster, $17.95)