Cooking Books -> Casseroles
Crazy for Casseroles: 275 All-American Hot-Dish Classics
Harvard Common Pr
Published: February 2003
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From Publishers Weekly
In his newest book, Villas, the food and wine editor of Town & Country for 27 years and author of Between Bites, indulges his love of the traditional dishes that make up much of America's regional cuisine. After covering the
"Essentials of Modern Casserole Cookery," including a guide to casserole dishes and their baking dish equivalents, he moves on to freezing and the basic pantry before throwing himself into the recipes. The recipes cover the gamut of courses and
ingredients, from appetizers like the flavorful Crusty Wild Mushroom Bake to desserts such as Hot Brandied Fruit Casserole. In between he includes many classics such as the Yankee Hot Pot, All-American Chicken Pot Pie, Jambalaya, and Country Captain as
well as many modern adaptations and innovations like the light yet robust California Tuna, Potato and Olive Casserole that uses fresh tuna rather than canned. In "Casserole Chat," Villas imparts helpful hints such as how to store dried mushrooms or how
to reheat leftovers. The resulting volume highlights why Villas has maintained his position as one of America's foremost traditional cooks.
Copyright 2002 Reed Business Information, Inc. --This text refers to the Hardcover edition.
Villas, who was food and wine editor of Town & Country for almost 30 years, has written eloquently about American regional cooking in many cookbooks, including Stews, Bogs, and Burgoos. His latest is something of a companion to that
title, as he believes that casseroles "boast a versatility that is matched only by soups and stews." He also believes that they, more than any other dish, "illustrate what authentic regional cooking is all about," and he offers dozens of recipes from
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This book illustrates perfectly what authentic, original, regional American cooking is all about. This is food at its most appealing: simple, delicious fare that leaves lots of room for variations and that
the home cook can feel proud to serve anytime.
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