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Crazy for Casseroles

by James Villas

Comment on this title and you could win free books! Synopses & Reviews Comment on this title and you could win free books! ISBN13: 9781558322172 ISBN10: 1558322175 Condition: Standard All Product Details Only 1 left in stock at $6.50!

 

Synopses & Reviews

Publisher Comments:

Casseroles illustrate perfectly what authentic, original, regional American cooking is all about. They are food at its most appealing: simple, delicious fare that leaves lots of room for variation and that the home cook can feel proud to serve anytime.

In Crazy for Casseroles acclaimed food writer James Villas is a man on a mission, presenting all manner of casseroles from every corner of America for every kind of meat, poultry, game, seafood, and vegetable, plus appetizer casseroles, breakfast casseroles, bread casseroles, 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 pull out all the stops when it comes to entertaining, like Venison and Wild Mushroom Bake or Deviled Crabmeat Ramekins.

Synopsis:

Casseroles illustrate perfectly what authentic, original, regional American cooking is all about. They are food at its most appealing: simple, delicious fare that leaves lots of room for variation and that the home cook can feel proud to serve anytime. In Crazy for Casseroles acclaimed food writer James Villas is a man on a mission, presenting all manner of casseroles from every corner of America for every kind of meat, poultry, game, seafood, and vegetable, plus appetizer casseroles, breakfast casseroles, bread casseroles, and dessert casseroles. James Villas was the food and wine editor of Town & Country for 27 years. He is a James Beard Award winner and nominee and the author of numerous cookbooks and a book of memoirs, and has written for Gourmet, Bon Appetit, and Esquire. He lives in New York City and East Hampton, New York.

Synopsis:

This book illustrates perfectly what authentic, original, regional American cooking is all about. This is food at its most appealing: simple, delicious fare that leaves lots of room for variations and that the home cook can feel proud to serve anytime. 25 illustrations. 275 recipes.

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About the Author

JAMES VILLASs 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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Product Details

ISBN:

9781558322172

Author:

Villas, James

Publisher:

Harvard Common Press

Location:

Boston, Mass.

Subject:

Casserole cookery

Subject:

Regional & Ethnic - American - General

Subject:

Methods - Quick & Easy

Subject:

Courses & Dishes - General

Subject:

Quick & Easy

Subject:

Cooking and Food-General

Copyright:

2003

Edition Description:

Trade paper

Series:

Non Series

Series Volume:

78

Publication Date:

20030131

Binding:

TRADE PAPER

Grade Level:

General/trade

Language:

English

Illustrations:

Yes

Pages:

384

Dimensions:

9.25 x 8 x 1.07 in

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Related Subjects

Cooking and Food » Appliances » Crockery and One-Pot Meals
Cooking and Food » General
Cooking and Food » Quick and Easy » Time Saving
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General

Crazy for Casseroles Used Trade Paper James Villas

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Product details 384 pages Harvard Common Press - 2009-09-10 English 9781558322172 Reviews:

"Synopsis" by Ingram, Casseroles illustrate perfectly what authentic, original, regional American cooking is all about. They are food at its most appealing: simple, delicious fare that leaves lots of room for variation and that the home cook can feel proud to serve anytime. In Crazy for Casseroles acclaimed food writer James Villas is a man on a mission, presenting all manner of casseroles from every corner of America for every kind of meat, poultry, game, seafood, and vegetable, plus appetizer casseroles, breakfast casseroles, bread casseroles, and dessert casseroles. James Villas was the food and wine editor of Town & Country for 27 years. He is a James Beard Award winner and nominee and the author of numerous cookbooks and a book of memoirs, and has written for Gourmet, Bon Appetit, and Esquire. He lives in New York City and East Hampton, New York.

"Synopsis" by Libri, This book illustrates perfectly what authentic, original, regional American cooking is all about. This is food at its most appealing: simple, delicious fare that leaves lots of room for variations and that the home cook can feel proud to serve anytime. 25 illustrations. 275 recipes.