The author of Jim Fobel's Big Flavors--winner of a 1996 James Beard Award--stakes a new claim in a long-unexplored region of the cooking world, revealing how fresh, smart, and flavorful casseroles can be. 208 pp. Author interviews. National publicity. 20,000 print.
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Book Description
Editorial Reviews
From Publishers Weekly
The casserole, paraphrased M.F.K. Fisher, "is probably one of the greatest modern inventions since aspirin." Unfortunately, casseroles have also been used as last resort catchalls for ill-assorted, canned soup-swathed leftovers. Fobel (James Beard Award winner for Big Flavors) rescues the casserole more than 85 times with recipes that deftly combine fresh, complementary ingredients served up in a selection of entrees as suitable for dinner parties as the supper table. Revived are such old standards as Shepherd's Pie (with red wine, fresh herbs and scallion-spiked mashed potatoes) and Tuna Noodle, transformed with lemon-marinated tuna steak. Roasted red peppers meld with scalloped potatoes and Gorgonzola to wake up the flavor of classic macaroni and cheese. Most of these dishes are not for the dieter, oozing as they frequently do with cheese, sour cream, potatoes and pasta, although some feature low-fat ingredients (Tuna and Potato Casserole with Leeks). Nor are they always quickly prepared, although all can be made ahead and reheated with minimal fuss or loss of flavor. Recipes are arranged according to main ingredients (Poultry, Meat, Seafood, Meatless, with a Cheese Glossary at the end) and draw on many cultures. Casseroles such as Artichoke Lasagna, an updated Party Moussaka and Black Bean Tamale Pie offer themselves as worthy modern inventions and banish for good the specter of the steam table.
Copyright 1996 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1996 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
From Library Journal
It's hard to believe, as Pierce's introduction states, that our average personal consumption of chicken is 72 pounds a year, but Americans certainly do like chicken. Home cooks are always looking for new chicken recipes, and here are dozens. The majority are simple and quick to prepare, but there are also some slightly more ambitious dishes, too. For most collections. Busy cooks will also welcome Fobel's Big Flavors (LJ 2/15/95) homey casseroles. Fobel likes food that tastes like something, so he marinates the black beans for Tamale Pie in lemon juice and sherry and tops his Shepherd's Pie with scallion mashed potatoes. There are more contemporary casseroles, too, and all of them can be made ahead and reheated. For most collections.
Copyright 1997 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1997 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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