Crazy for Casseroles: 275 All-American Hot-Dish Classics

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Houghton Mifflin Harcourt, Jan 8, 2003 - Cooking - 384 pages
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Crazy for Casseroles is the final word on American casseroles. Acclaimed food writer James Villas is a man on a mission, presenting all manner of casseroles from every corner of America that feature meat, poultry, game, seafood, or vegetables, plus appetizer, breakfast, bread, and dessert casseroles. All can be prepared ahead of time and popped in the oven for warm-up, which makes them ideal for entertaining, potluck, or weeknight dinners. They can be simple and homey, like Texas Beef Hash Casserole; No-Nonsense Spinach Casserole; or Sunday Sausage, Apple, and Cheese Strata. But they can also be fancy and fabulous like Venison and Wild Mushroom Bake or Deviled Crabmeat Ramekins.
 

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Crazy for Casseroles : 275 All-American Hot-Dish Classics

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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 ... Read full review

Contents

The Essentials of Modern Casserole Cookery
1
Appetizer Casserole Dips Quiches and Ramekins
9
Breakfast and Brunch Casseroles Stratas and Scrambles
37
Beef Pork Lamb Veal and Game Casseroles Pots and Pilafs
73
Poultry Pies Perloos Surprises and Suppers
131
Fish and Shellfish Shroups Royales and Supremes
179
Pasta and Rice Puddings Bakes and Casseroles
221
Casseroles for a Crowd
247
Vegetable Bakes Gratins and Soufflés
275
Casserole Breads
315
Casserole Cobblers Crisps Crunches and Delights
333
Index
355
About the Author
372
Back Cover
373
Spine
374
Copyright

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About the author (2003)

JAMES VILLAS’s work has appeared in Esquire, Food & Wine, Gourmet, Bon Appétit, and the New York Times. He won James Beard Awards for Journalism in 2003 and for Pig: King of the Southern Table.

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