Bake Until Bubbly by Clifford A. Wright

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  • Title: Bake Until Bubbly
  • Author: Clifford A. Wright
  • Category: Food and Wine
  • Date: August 2011
  • Lenguage: English
  • Pages: unknown
  • ISBN: 9780471754473

 

Ebook description:

Bake till Bubbly “Everybody who grew up on tuna noodle casserole or macaroni and cheese remembers that effervescent dish dropped at the desk with its high dappled golden brown, piping sizzling and welcoming. My ardour for casseroles was born from reminiscences of my childhood and my mom’s lasagna, thick and wealthy and gooey and scrumptious. But as soon as I had three kids of my very own, casseroles have been the answer to many frenzied nights. We all liked the simplicity, ease, and satisfaction of a well-baked casserole. One of my favourite dessert casseroles was the Pear Crisp my youngsters and I made in late August when our pear tree was groaning from the load of these luscious orbs ripening. We’d minimize them up and prepare them in a casserole with cinnamon after which blanket them with a streusel product of flour, butter, and sugar earlier than baking till bubbly. Hey, what an amazing title for a ebook!” —from Bake till Bubbly Advance Praise ” Bake till Bubbly . . . the title says all of it. Visions of creamy, tender casseroles with crusty, crunchy tops instantly come to thoughts and Clifford Wright’s ebook delivers. You will find easy-to-make one-dish recipes like the country however elegant Veal Saltimbocca and Cassoulet and luxury meals similar to Blue Cheese Halibut Bake; Sausage, Red Bean, and Apple Casserole; Cranberry-Apple-Walnut Crisp; and Blackberry and Cream Cheese Crepes Casserole. I like the truth that you’ll be able to find every part from breakfast casseroles to vegetarian choices to desserts. The Potato, Bacon, and Gruyère Casserole is coming to my subsequent potluck.” — Dede Wilson, Contributing Editor to Bon Appétit journal and public tv host “Just once 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 quite a few different fascinating dishes assured so as to add new and thrilling dimension to this succulent fashion of cooking.” — James Villas, writer of Crazy for Casseroles and The Glory of Southern Cooking much less Houghton Mifflin Harcourt ; August 2011 464 pages;

 

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