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

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9781576300152: Cooking Under Cover: One-Pot Wonders- A Treasury of Soups, Stews, Braises and Casseroles

Once considered humble fare, braised lamb shanks, richly flavored French Stew, and spicy Cajan gumbos have become cornerstones of sophisticated restaurant menus. At home, too, whether for family or company, few dinners are easier or more welcome than a one-pot meal, which can bubble along unattended and be served in the same dish. This mouthwatering collection by the James Beard Award-winning authors of the bestseller Onions, Onions, Onions contains over 200 stylish recipes for everything from appetizers to deserts.

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Review:

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.

About the Author:

Linda Griffith, a food and wine writer, makes regular TV and radio appearances, and her articles appear in such magazines as Food & Wine. She lives in Cleveland, Ohio.

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