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The Best Casserole Cookbook Ever Paperback – September 1, 2008
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About the Author
Beatrice Ojakangas has written over 20 cookbooks. She teaches cooking classes in her home near Duluth, Minnesota.
Susie Cushner is a Boston-based photographer.
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Top Customer Reviews
Aside from that, this book very well lives up to its title as "The Best Casserole Cookbook Ever".
Ojakangas opens with a history of the casserole and again incorporates her Minnesota background by explaining that the casserole in those parts is called a "hot dish". I have consumed many a "hot dish" at gatherings in Minnesota. And many a casserole at home, where such dishes are a favorite in a busy household.
This book already has lots of pages flagged - because it is loaded with great recipes. We had one this week, a chicken noodle casserole, that was absolutely scrumptious.
After an introduction to the basics of casseroles (e.g., sauces, etc.), she moves into the goodies: 16 chapters of yummies. (I admit to not liking fish and shellfish, but I include that chapter in the count anyway.)
Appetizers & First Courses
No-Knead Casserole Breads
Breakfasst & Brunch Casseroles
Lamb, Veal & Game Casseroles
Grain & Legume Casseroles
Fish & Shellfish Casseroles
Casseroles For Crowds
Casseroles For Kids
More than 500 recipes, many of them that set my mouth watering at first reading.
Most of the recipes are reasonably simple and quick to prepare. Lots of fun new (to me) things to try like a No-Egg Breakfast Potato Hot Dish and a Curried Chicken Breast Casserole.
A couple of small negatives. The recipes are printed in a reddish ink and somewhat difficult to read. There aren't enough illustrations. Neither of these is a show stopper.
Overall, a great treasure for those who like "hot dishes" or, as the rest of the country calls them, casseroles. And having written this review and browsed the recipes once more, I'm hungry. Fortunately, I can look forward to the Ancho Chicken Breast With Corn for dinner tomorrow night.
Food snobs may well take note of recipes like Summer Salmon Casserole and the side dishes that include pilafs and whole grains not commonly cooked in casseroles, such as barley, bulgar, millet, and quinoa. I count myself among those who enjoy cooking and eating quality food. This book provides numerous choices--without sacrificing quality--for days when time is short.
I'm a little surprised by the negative reviews from people on low-sodium and/or low-fat diets. While it's true that many of the recipes include heavy cream and salt, the author notes that evaporated milk (granted, not necessarily a taste favorite) may be substituted for the cream to reduce fat content. Also, most people on low-sodium diets are already aware of the need to reduce stated amounts of salt in any recipe or to substitute an herb blend like Mrs. Dash to perk up a dish. However, with a little extra reading through this recipe collection, even individuals on restricted diets will find something new and pleasing.
Most Recent Customer Reviews
St. Louis, Missouri