Perfect for family dinners, potluck suppers, and parties, casseroles are the ultimate comfort food?deeply satisfying, amazingly versatile, and blissfully easyto prepare. Now renowned food scholar and award-winning cookbook author Clifford A. Wright has written the definitive casserole cookbook?a peerless collection of nearly 250 great casserole recipes from around the world.
Wright got hooked on his mom’s lasagna as a child, and his experiences feeding his own kids and researching the foods of the Mediterranean helped him explore the world of casserole possibilities. Now, with his book, you too can embark on a journey of casserole discovery. You’ll find deliciously updated versions of all-American classics such as Tuna Noodle Casserole and Chicken Divan?without canned soup! You can sample a wide range of soul-satisfying Italian-Americanclassics, like Stuffed Shells and Baked Rigatoni with Sausages, as well as famous international casseroles such as Moussaka and Cassoulet. There are lots of healthy casserole options to serve as main dishes or sides?from a Casserole of New England Spring Vegetables to little-known (but tasty) Old World specialties such as France’s Pounti?and you’ll find a whole chapter of vegetarian casserole choices.
For Wright, a casserole is any one-dish recipe baked in the oven, so he includes not only main dishes and sides, but breakfast and dessert casseroles as well. You can kick off your weekends with crowd-pleasing choices such as Stuffed French Toast Casserole or Egg and Bacon Strata. And to top off a meal, what could be better than a Pear Crisp, an Apple Pandowdy, or a Wild Strawberry and Cream CheeseCr?pe Casserole with Vanilla Sauce?
Wright has formulated the recipes with today’s cooks in mind, using easy-to-find fresh ingredients and clear, simple steps.Whether you’re looking for a low-stress family supper, an elegant company main dish, a make-ahead brunch, or a potluck crowd-pleaser, his book is brimming with possibilities. Complete with informative cook’s notes and lots of leftover suggestions, Bake until Bubbly is truly the ultimate casserole cookbook.
From the Back Cover
Bake until Bubbly
“Everybody who grew up on tuna noodle casserole or macaroni and cheese remembers that bubbling dish brought to the table with its top dappled golden brown, piping hot and inviting. My passion for casseroles was born from memories of my childhood and my mother’s lasagna, thick and rich and gooey and delicious. But once I had three children of my own, casseroles were the solution to many frenzied nights. We all loved the simplicity, ease, and satisfaction of a well-baked casserole. One of my favorite dessert casseroles was the Pear Crisp my kids and I made in late August when our pear tree was groaning from the weight of those luscious orbs ripening. We’d cut them up and arrange them in a casserole with cinnamon and then blanket them with a streusel made of flour, butter, and sugar before baking until bubbly. Hey, what a great name for a book!”
from Bake until Bubbly
Advance Praise
“Bake until Bubbly . . . the name says it all. Visions of creamy, tender casseroles with crusty, crunchy tops immediately come to mind and Clifford Wright’s book delivers. You will find easy-to-make one-dish recipes like the rustic but elegant Veal Saltimbocca and Cassoulet and comfort food such as Blue Cheese Halibut Bake; Sausage, Red Bean, and Apple Casserole; Cranberry-Apple-Walnut Crisp; and Blackberry and Cream Cheese Cr?pes Casserole. I love the fact that you can find everything from breakfast casseroles to vegetarian options to desserts. The Potato, Bacon, and Gruyère Casserole is coming to my next potluck.”
Dede Wilson, Contributing Editor to Bon Appétit magazine and public television host
“Just when I thought there was little left to be exploited in casserole cookery, Clifford Wright comes up with an herby tamale pie with cornmeal mush, an Irish rutabaga pudding, a baked rigatoni with meatballs, a nectarine and almond dessert casserole, and numerous other fascinating dishes guaranteed to add new and exciting dimension to this succulent style of cooking.”
James Villas, author of Crazy for Casseroles and The Glory of Southern Cooking
About the Author
Clifford A. Wright is the author of ten cookbooks, including Little Foods of the Mediterranean , Some Like It Hot , Real Stew , and A Mediterranean Feast , which won the 2000 James Beard/Kitchen Aid Cookbook of the Year Award as well as the James Beard Award for Best Writing on Food. He writes regularly for the major food periodicals, teaches cooking classes across the country, and lectures frequently on Mediterranean food. Visit his Web site at www.cliffordawright.com.
Wow! eBook
