The New Casserole - Softcover

Levy, Faye

Softcover

ISBN 10: 002860993X ISBN 13: 9780028609935

Publisher: Macmillan General Reference, 1997

The New Casserole Remember Mom's tuna casserole made with canned soup and potato chips? Today's version is made with fresh salmon and leeks. Author Faye Levy takes the tuna casserole and many other classic favorites and brings them up-to-date with fresh ingredients and ethnic flavors. These easy-to-prepare, delicious one-dish meals are perfect for today's busy cook—most of their cooking time is unattended in the oven. Taste flavors reminiscent of the casseroles we grew up with as well as traditional dishes from around the world. You can savor Chicken Baked with Caribbean Sofrito and Rice, Osso Buco and Potato Casserole with Tomato Sage Sauce, Shrimp and Mushroom Gratin with Dill Paprika Sauce, and Proven�al Tortellini Casserole with Black Olives. Casseroles are perfect warm meals to feed the whole family and great dishes to reheat throughout the week. There are even chapters on stovetop casseroles, microwave casseroles, and casseroles in minutes. With recipes for casseroles with poultry, meat, fish, vegetables, and grains, as well as low-fat and dessert casseroles, you'll never run out of casserole ideas. What's That Bubbling in the Oven? Mango Chicken with Macadamia Nuts, Orzo, and Green Onions Lamb and Spinach Casserole with Chickpeas and Cilantro Fresh Salmon and Leek Casserole with Potato Topping Pepper, Penne, and Eggplant Casserole Barley and Vegetable Casserole with Yogurt-Chive Topping Seafood Terrine with Tomato-Tarragon Sauce Speedy Corn and Pepper Casserole Bread Pudding with Pears and Cranberries Visit us online at http://www.mcp.com/mgr/cooking

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About the Author:

Award-winning cookbook author Faye Levy loves casseroles. Her aromatic Mediterranean casseroles appeared in Gourmet magazine and her luscious French gratins were featured in Bon App�tit. A "grand diplome" graduate of the famed La Varenne Cooking School in Paris, Faye is a cooking teacher and a nationally syndicated culinary columnist for the Los Angeles Times.

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