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Q&A | February 27, 2014

Rene Denfeld: IMG Powell’s Q&A: Rene Denfeld



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1 Beaverton Cooking and Food- Casseroles
2 Burnside Cooking and Food- Crockery and One- Pot Meals
1 Home & Garden Cooking and Food- Casseroles

This title in other editions

Crazy for Casseroles

by

Crazy for Casseroles Cover

 

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. 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:

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.

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.

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.

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:
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 » Dishes and Meals » Casseroles
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
0 stars - 0 reviews
$6.50 In Stock
Product details 384 pages Harvard Common Press - English 9781558322172 Reviews:
"Synopsis" by ,
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.
"Synopsis" by , 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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