Stews, Bogs, And Burgoos: Recipes from the Great American Stewpot [Hardcover]

James Villas (Author)

Book Description

Publication Date: October 8, 1997

Whatever you've got a hankering for, you'll find a stew for it in Stews, Bogs, and Burgoos - pork, chicken, beef, game, fish, shellfish, even vegetables, beans, and fruits can be transformed into sumptuous one-pot wonders. Savor Mother's Old-Fashioned Oyster Stew, hunker down with Braised Bourbon Rosemary Beef, revel in Chicken Gumbo Ya Ya. Feel like a walk on the wild side? How about Low Country Stewed Rabbit Smothered with Onions, Minnesota Braised Pheasant with Wild Rice, or Tennessee Quail Burgoo? For those meals when you want the satisfaction but not the meat, try Cajun Maque Choux, Jack Czarnecki's Stewed Wild Mushrooms, or California Vegetable and Chickpea Chili. And don't put your stewpot away just yet - there's still dessert. Enjoy the heady flavors of Bucks County Stewed Spiced Pears or Stewed Gingered Figs.

Editorial Reviews

From Library Journal

In case you don't know what a bog is, it's "any stew that includes wet, soggy rice," at least in South Carolina and Georgia's Low Country. Sullivan's Island Shrimp Bog is just one of the easy, satisfying recipes in Villas's new collection. Long-time food editor of Town & Country and of more than half a dozen cookbooks, Villas has a discerning palate and a engaging, knowledgeable style. He loves good stews and all their relatives?ragouts, burgoos, mulls, pilaus, gumbos?and deplores the chefs and cooks ready to dismiss them as old-fashioned and out-of-date. Some of his recipes are hearty, homey affairs, but others, like Duck Braised with Fresh Figs, show that these dishes can be sophisticated, too. Recommended for most collections.
Copyright 1997 Reed Business Information, Inc.

About the Author

James Villas has been the Food and Wine Editor at Town & Country magazine for the past 25 years. He is the author of seven cookbooks and his work has appeared in many national and international publications such as Gourmet, Bon Appefit, The New York Times, and Esquire. He has traveled extensively throughout the country and abroad, and Stews, Bogs, and Burgoos is the result of his travels in America. His last book, My Mothers Southern Kitchen, was a James Beard Award nominee.He splits his time between New York City and East Hampton, Long Island.

Product Details

• Hardcover: 320 pages
• Publisher: William Morrow Cookbooks; 1st edition (October 8, 1997)
• Language: English
• ISBN-10: 0688152538
• ISBN-13: 978-0688152536
• Product Dimensions: 9.6 x 7.8 x 1 inches
• Shipping Weight: 1.8 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #1,183,275 in Books (See Top 100 in Books)

More About the Author

I was born and bred in the South, have 3 university degrees in language and literature (Fulbright scholar), and taught in 3 universities before changing careers and becoming Food and Wine Editor of TOWN and COUNTRY (1972-1999). I've published 14 cookbooks and 4 literary books on gastronomy. My first novel, DANCING IN THE LOW COUNTRY, was published in 2008; my second, HUNGRY FOR HAPPINESS, in 2010; and I'm currently working on a dog novel titled NUTMEG: THE BEAGLE WHO PLAYS BRAHMS. My last cookbook, PIG: KING OF THE SOUTHERN TABLE, won the James Beard Award for 2010, and my newest one, FROM THE GROUND UP, will be published in October, 2011. I live in East Hampton, Long Island, where I devote my time to writing cookbooks and fiction and pursuing my love of great music.

Customer Reviews

Most Helpful Customer Reviews

13 of 13 people found the following review helpful:

5.0 out of 5 stars This is an excellent book, with clear instructions., January 28, 1999

By A Customer

This review is from: Stews, Bogs, And Burgoos: Recipes from the Great American Stewpot (Hardcover)

Although I have only tried 3 of his stew recipes so far, plus a biscuit recipe, I can't wait to try the rest. His short ribs for example, are wonderfully ungreasy because you take them out of the cooking liquid and finish them in another pan. Some of the other recipes look like they may require a little too much butter or oil - like the chicken fricassee, but the flavors are great. Most of his vegetable recipes seem a little skimpy for dinner, they're more like side dishes, which is too bad. I wish he had included more information about the different stew words he uses - what is a burgoo? But now I know what a bog is - and it sounds delicious.

5.0 out of 5 stars So many yummy choices!, November 15, 2010

By 

M. Boyle "TallJeepGirl54" (State College, PA USA) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Stews, Bogs, And Burgoos: Recipes from the Great American Stewpot (Hardcover)

Excellent cookbook! My dad owns a copy and my brother was trying to make similar recipes with another source and found the outcome to be quite disappointing. Ordered it for him as a birthday present and he loves it. Very yummy recipes as I grew up eating a lot of them! Wish they'd republish it someday!