James McNairs Stews and Casseroles

Overview

Hearty, satisfying stews and casseroles are the subject of James McNair's latest cookbook filled with an international array of delicious, wholesome fare. Here are recipes for such classic French and Mediterranean stews as Boeuf Bourguignon, Coq au yin, meltingly tender Osso Bucco, and an exotically seasoned Moroccan Lamb Tagine with Prunes and Honey a sampling of delectable Asian dishes includes Thai Green Vegetable Curry, Beijing Star-Anise Beef, and Indian Vegetable Stew with Cumin Dumplings. Time-honored ...
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Overview

Hearty, satisfying stews and casseroles are the subject of James McNair's latest cookbook filled with an international array of delicious, wholesome fare. Here are recipes for such classic French and Mediterranean stews as Boeuf Bourguignon, Coq au yin, meltingly tender Osso Bucco, and an exotically seasoned Moroccan Lamb Tagine with Prunes and Honey a sampling of delectable Asian dishes includes Thai Green Vegetable Curry, Beijing Star-Anise Beef, and Indian Vegetable Stew with Cumin Dumplings. Time-honored American fare encompasses Cajun Crawfish Etouffee, California Seafood Cioppino, and Kentucky Burgoo, all complete with McNair's updated touches and stylish presentations. Comforting casserole dishes take on a deliciously original quality with the author's own versions of Greek Eggplant Moussaka; Sheperd's Pie topped with Garlicky Buttermilk Potatoes; White Bean, Duck, and Sausage Cassoulet; and Waterfowl with Wild Rice. Perfect for every occasion, from Sunday night suppers to party buffets, James McNair's Stews and Casseroles is an essential volume for year-round dining.

Filled with hearty, satisfying stews and casseroles, here are recipes for classic French and Mediterranean stews, exotic Asian dishes, and standard American fare--complete with McNair's updated touches and stylish presentations. This wholesome fare is perfect for every occasion, from Sunday night suppers to party buffets. Full-color throughout.

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Editorial Reviews

Booknews
Stews are more commonly cooked on the stove but sometimes finished in the oven; casseroles, more commonly cooked in the oven but often started on the stove. Recipes follow advice on cooking equipment and serving dishes. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780811800778
  • Publisher: Chronicle Books LLC
  • Publication date: 4/28/1992
  • Series: James McNair Ser.
  • Pages: 96
  • Product dimensions: 8.79 (w) x 7.98 (h) x 0.38 (d)

Meet the Author

James McNair -- one of America's most innovative cookbook authors -- is also the photographic designer, prop and food stylist, and book designer for his bestselling single-subject series.
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