Cooking Under Cover: One Pot Wonders -- A Treasury of Soups, Stews, Braises, and Casseroles

by Linda Griffith

Paperback, 1998


Call number

Soups, Stews, Casseroles -- GRI

Call number

Soups, Stews, Casseroles -- GRI


Houghton Mifflin (1998), Paperback, 352 pages


Once Considered Humble Fare, braised lamb shanks, richly flavored French stews, and spicy Cajun gumbos have become cornerstones of sophisticated restaurant menus. At home, too, whether for family or company, few dinners are easier or more welcome than a one-pot meal, which can bubble along unattended and be served in the same dish.

Physical description

352 p.; 9.8 inches

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