Bake Until Bubbly! The Ultimate Casserole Cookbook for Everyone by Clifford A. Wright

From the Publisher

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 Gruyere Casserole is coming to my next potluck."
—Dede Wilson, Contributing Editor to Bon Appetit magazine and public television host

"Just when I thought there waslittle 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

Publishers Weekly

Few dishes say "comfort food" more than the cheese- and egg-laden casseroles that are favored in small towns in heartland America, but Wright (Real Stew) shows that casseroles are part of a long international tradition that continues as strongly today in the Middle East as in the Midwest. He features casseroles from the intriguing higher end, like the French Escargots en Casserole or a Spanish tapa with bacon, cabbage, potato and apple, as well as simple, familiar crowd-pleasers exemplified by Tuna Noodle Casserole and the "Nebraska frittata," aka Cheesy Ham Poof. The chapter range is another testament to casseroles' versatility, beginning with hearty breakfast recipes such as the simple Sailor's Omelet, then running the gamut of main ingredients (meat and fish, pasta and grains, vegetables) and concluding with desserts, where he makes a convincing case for fruit cobblers and crisps and even brownies as casseroles. Ingredient lists are often long, but few of the recipes have more than four or five simple steps, which cooks of most any skill level can easily handle. Wright's headnotes give extensive information about the recipes' provenance and preparation, and his frequent text boxes provide tips on what people really care about with casseroles aside from ease: how to incorporate leftovers from other meals. Not just casserole fans but also those who may previously have looked down on the thought of such dishes will find this a great resource for most any occasion. (Mar.)

Judith Sutton <P>Copyright &copy; Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. - School Library Journal

Wright, author of numerous cookbooks on the cuisines of the Mediterranean as well as Real Stew, here turns to another enduring comfort food. He presents 250 recipes for casseroles of all types, including both breakfast and dessert dishes (think crisps and crumbles). The recipes come from around the world and all across the United States. Along with beloved classics, some in updated, fresher versions, there are unusual recipes that will be unfamiliar to many readers. The headnotes provide history and context, and most of them offer serving suggestions; there are also ideas for leftovers (if there are any!). With its informative, readable text and tasty recipes, this is highly recommended.

Product Details

• Table of Contents

Table of Contents