Average Reviews:
(More customer reviews)This beautiful book, filled with more than 150 recipes and 100 color photographs, is not your typical casserole cookbook. It takes one dish meals to a whole new level. The recipes prove that one dish meals aren't only for cold weather. They range from long simmering rich and savory winter-type meals to light fare for hot summer days. They also run the gamut from dishes that take hours to cook to ones that take 15 minutes to prepare on those busy days, though casseroles and baked dishes predominate.
Chapters include soups, stews, braises, pastas and baked dishes, sautes and stir fries and light fare. The recipes are very well-written and easy to follow, often with tips and suggestions. If you want to try something unusual and different, you'll surely find it here. In addition to deliciously updated standards such as Shepherd's Pie, Eggplant Parmesan, and Braised Beef Short Ribs, you'll find recipes for Stir-fried Squid with Basil, and Cockles with Chorizo in a Garlic, Wine and Parsley Sauce, and Saigon Subs - offerings from Brazil, Korea, Japan and the Mediterranean.
The one negative in my opinion is the number of ingredients called for that are unlikely to be available in most areas, some of which will be sending you to a food dictionary, such as galangal (an essential ingredient in its dish), duck confit, farro, Korean glass noodles, or wild lime leaves. In most instances, however, substitutions are offered.
Although it's not a book for beginners, the recipes are laid out in great detail and it's an excellent book.
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The chefs of The Culinary Institute America have compiled a collection of sumptuous one dish meals showcasing a variety of cooking styles and flavors certain to excite one and all.
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