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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 an out of print or unavailable edition of this title.
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.
I expected to use this book regularly. It's well-designed, easy to follow and each recipe is accompanied with a brief analysis of the recipe's origins and best way to serve it. Read morePublished on September 24, 2013 by Julia Rabig
There are so many choices to choose from. I've not yet read though the whole book. But I started using the book a day or so after I got it in the mail. Read morePublished on September 5, 2013 by Tracy D. Slinker
I ordered this after checking it out at the library, and realizing there were a lot of recipes I wanted to copy and save! Read morePublished on April 23, 2013 by Greta Rosler
James Villas has comprised a casserole cookbook that highlights the major one dish meals that represent the major food regions of the United States. Read morePublished on August 23, 2012 by Baker Bronte
A broad range of recipes written with a facile hand -- well-written with a little background information on each recipe. Read morePublished on December 26, 2008 by Gordon M. Wagner
Most of these casseroles require a lot of prep work in the beginning and then after already cooking it you put it in a casserole dish and put in the oven for another 1 to 1 1/2. Read morePublished on December 8, 2008 by kiwanissandy
I'm a single girl with very little baking experience, and I took this cookbook out of the library because I like cooking large portions that I can eat throughout the week. Read morePublished on November 18, 2008 by Christine
To me, the whole point of a casserole is "quick and easy," so I want recipes where I just dump things into the casserole dish and put them in the oven. Read morePublished on January 20, 2007 by jeffsdate