"Call it a hotdish, covered dish, or casserole - in these pages, you'll find one-dish meals for every season and any occasion, put together with James Beard Cookbook Hall of Famer Beatrice Ojakangas's customary common sense and uncommon culinary flair." --
"Call it a hotdish, covered dish, or casserole - in these pages, you'll find one-dish meals for every season and any occasion, put together with James Beard Cookbook Hall of Famer Beatrice Ojakangas's customary common sense and uncommon culinary flair." --Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Beatrice Ojakangas began her culinary career as a food editor for Sunset Magazine and went on to write for many publications, including Bon Appétit , Gourmet, and Woman’s Day. The author of more than thirty acclaimed cookbooks, she was selected for the James Beard Cookbook Hall of Fame in 2005. Her award-winning memoir, Homemade: Finnish Rye, Feed Sack Fashion, and Other Simple Ingredients from My Life in Food, is also published by the University of Minnesota Press.
Inhaltsangabe
Introduction Chapter 1: Casserole Basics Chapter 2: Casserole Appetizers & First Courses Chapter 3: No-Knead Casserole Breads Chapter 4: Breakfast & Brunch Casseroles Chapter 5: Poultry Casseroles Chapter 6: Beef Casseroles Chapter 7: Pork Casseroles Chapter 8: Lamb, Veal & Game Casseroles Chapter 9: Pasta Casseroles Chapter 10: Grain & Legume Casseroles Chapter 11: Fish & Shellfish Casseroles Chapter 12: Side-Dish Casseroles Chapter 13: Vegetarian Casseroles Chapter 14: Casseroles for Crowds Chapter 15: Casseroles for Two Chapter 16: Casseroles for Kids Chapter 17: Dessert Casseroles Index Table of Equivalents