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Great Casseroles

By Robert Carrier

Great Casseroles

By Robert Carrier

Only 1 item left in stock
Description
As Robert Carrier proves here, casserole cooking is wonderfully versatile and lends itself well to meats, vegatables, pulses, poultry, fish and game - capturing the flavour in the juices and making the food tender as it cooks. Try some of the succulent cream-baked fish casseroles or the delicately wine-laced seafood dishes to appreciate their full flavour. If you're thinking about vegetables, be adventurous - a vegetable casserole is more than a stew without meat. Braise stuffed lettuce leaves or a bake a French Potato and Cheese Casserole to convince yourself! There is a wide selectin of recipies for lamb, veal, pork and beef. Curry lamb with Eastern spices or wrap slices of veal around a herb-rich forcemeat stuffing. Pork is delicious with apples or cider. The tart apple chunks and the haunting aroma of rosemary with Flemish pork chops mingle together to give you a fruit cooked with meat at its most mouth watering. Beef comes into its own with rich beery gravies, heady juices with wine and brandy and aromatic herbs and garlic. The beautiful buttery texture of slowly cooked beef needs to be tasted to be believed. Poultry and game are greatly enhanced by casserole cooking. The variety of chicken ideas extends fromt eh richness of coq au vin to the spicy zest of Egyptian Lemon Chicken. Robert Carrier shows the immense scope of casseroles, and every one is guaranteed to bring out the vey best in your food.
Product details
Number of Pages:
96
Release Date:
1978-10-01
Publication Date:
1978-10-01
Publisher:
Littlehampton Book Services Ltd
Languages:
Published: English, Original: English
ISBN10:
0600320111

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The items bear minimal signs of past use, such as light scratches or memories in the form of markings. These signs of wear give the items a charming character and tell stories of their previous owners, while not affecting their functionality.
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