Synopsis
Crazy for Casseroles is the final word on American casseroles. Acclaimed food writer James Villas is a man on a mission, presenting all manner of casseroles from every corner of America that feature meat, poultry, game, seafood, or vegetables, plus appetizer, breakfast, bread, and dessert casseroles. All can be prepared ahead of time and popped in the oven for warm-up, which makes them ideal for entertaining, potluck, or weeknight dinners. They can be simple and homey, like Texas Beef Hash Casserole; No-Nonsense Spinach Casserole; or Sunday Sausage, Apple, and Cheese Strata. But they can also be fancy and fabulous like Venison and Wild Mushroom Bake or Deviled Crabmeat Ramekins.
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About the Author
JAMES VILLAS's work has appeared in Esquire, Food & Wine, Gourmet, Bon Appetit, and the New York Times. He won James Beard Awards for Journalism in 2003 and for Pig: King of the Southern Table.
Reviews
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 around the country to prove his point: Chicago Shrimp de Jonghe, Portland Oyster and Bacon Pie, Yankee Corned Beef and Vegetable Pot, and Ann Arbor Venison and Wild Mushroom Bake. Villas's text is informed, opinionated, witty, and a pleasure to read, and with its wide-ranging selection of recipes, it will interest culinary historians as well as home cooks. Highly recommended.
Copyright 2002 Reed Business Information, Inc.
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Crazy for Casseroles : 275 All-American Hot-Dish Classics
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Crazy for Casseroles : 275 All-American Hot-Dish Classics
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Harvard Common Press, 2003
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