Bake Until Bubbly
Bake Until Bubbly: The Ultimate Casserole Cookbook
"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 Crêpes 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
For more information or to purchase the book, please visit CliffordAWright.Com
"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 Crêpes 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
For more information or to purchase the book, please visit CliffordAWright.Com
About
Clifford A. Wright is a food writer, cooking teacher, and independent research scholar who won the James Beard/KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000 for A MEDITERRANEAN FEAST (William Morrow), which was also a finalist for the cookbook of the year award given by the International Association of Culinary Professionals. He is the author of fourteen other books including his latest THE BEST SOUPS IN THE WORLD (Wiley, 2010).
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Summary
