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    Cooking Books -> Stews

    Cooking Under Cover : One Pot Wonders -- A Treasury of Soups, Stews, Braises, and Casseroles

    by:
    Griffith, Linda
    Griffith, Fred



    Publisher:
    Houghton Mifflin Co
    Published: September 21, 1998
    ISBN: 0395935210
    Format:Paperback
    Pages:352


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    Book Description
    Amazon.com
    Considering any dish cooked in a covered pot (from a plain-old skillet to a smoke-filled wok) as fair game gives Linda and Fred Griffith a wide range. Using it to good advantage, they provide folk cooking that feels timely in dishes like a well-paprika'd chicken fricassee, a brilliantly simplified cassoulet, and a sensibly oven-baked risotto. Mostly, this book contains wintery simmered and baked dishes that appeal to meat eaters, though the Ragout of Mushrooms, Shallots, and Leeks and Five Bean Chili will please vegetarians. Unexpected dishes like tea-smoked scallops and a creamy rutabaga soup, along with creative versions of more pleasantly mundane dishes make this an interesting book. The Griffith's chatty, casually informative style make it a pleasure, too. --This text refers to an out of print or unavailable edition of this title.

    From Publishers Weekly
    The secret to the success of one-pot dishes, say the Griffiths (Onions, Onions, Onions), is the cover, "the lid that keeps everything in, retains the heat, captures the steam, holds the aromas, and enhances the flavors." Demonstrating the versatility of this technique, this collection borrows from many sources, e.g., an old Southern cookbook or Old World Jewish holiday fare, and offers up such anything-but-humble dishes as Chicken Stew with Virginia Ham, Mushrooms, Peas & Cornmeal Dumplings or... read more --This text refers to an out of print or unavailable edition of this title.

    Book Description
    Cooking Under Cover combines fabulous flavor and convenience in one pot. Whether for family or company, few dinners are easier or more welcome than a one-pot meal, which can bubble along unattended, then be served in the same dish. James Beard Award winners Linda and Fred Griffith present 175 recipes from around the world: soups, stews, casseroles, braises, and other one-pot dishes.


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