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

by Fred Griffith,Alan Richardson,Linda Griffith

Free eBook Cooking Under Cover: One Pot Wonders -- A Treasury of Soups, Stews, Braises, and Casseroles download ISBN: 0395935210
Author: Fred Griffith,Alan Richardson,Linda Griffith
Publisher: Houghton Mifflin (September 21, 1998)
Language: English
Pages: 352
Category: Cooking, Food and Drinks
Subcategory: Main Courses and Side Dishes
Size MP3: 1721 mb
Size FLAC: 1964 mb
Rating: 4.7
Format: lrf docx lit rtf


Cooking Under Cover" offers 175 internationally inspired soups, stews, braises, casseroles and accompaniments . They sure mean it when they call them one pot wonders. Who would have thought that soups and stews could be so sophisticated.

Cooking Under Cover" offers 175 internationally inspired soups, stews, braises, casseroles and accompaniments, with a 15-page section of color photos by Alan Richardson. I am someone who often makes various chili dishes, crockpot meals and casseroles because I like to save time, but I needed a new bag of tricks.

Cooking Under Cover book. Goodreads helps you keep track of books you want to read

Cooking Under Cover book. Goodreads helps you keep track of books you want to read. Start by marking Cooking Under Cover: One-Pot Wonders - A Treasury of Soups, Stews, Braises & Casseroles as Want to Read: Want to Read savin. ant to Read.

Includes bibliographical references and index. Personal Name: Griffith, Fred. C) 2017-2018 All rights are reserved by their owners. On this site it is impossible to download the book, read the book online or get the contents of a book. The administration of the site is not responsible for the content of the site. The data of catalog based on open source database. All rights are reserved by their owners.

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Choose file format of this book to download: pdf chm txt rtf doc. Download this format book. Cooking under cover : one-pot wonders, a treasury of soups, stews, braises, and casseroles Linda and Fred Griffith ; photography by Alan Richardson. Book's title: Cooking under cover : one-pot wonders, a treasury of soups, stews, braises, and casseroles Linda and Fred Griffith ; photography by Alan Richardson. Library of Congress Control Number

Once Considered Humble Fare, braised lamb shanks, richly flavored French stews, and spicy Cajun gumbos have become cornerstones of sophisticated restaurant menus

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.

Cooking Under Cover book

Cooking Under Cover book. Cooking Under Cover combines fabulous flavor and convenience in one. Start by marking Cooking Under Cover: One Pot Wonders - A Treasury of Soups, Stews, Braises, and Casseroles as Want to Read: Want to Read savin. James Beard Award winners Linda and Fred Griffith present 175 recipes from around the world: soups, stews, casseroles, braises, and other one-pot dishes.

1985 Casseroles and Stews Home Cooking Library Cookbook with . Cooking Under Cover: One Pot Wonders: A Treasury of Soups, Stews by Griffith.

1985 Casseroles and Stews Home Cooking Library Cookbook with recipes. Customs services and international tracking provided.

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Cooking Under Cover combines fabulous flavor and convenience in one pot. Whether for family or company, few dinners are easier or more welcome than a one-pot meal, which can bubble along unattended, then be served in the same dish. James Beard Award winners Linda and Fred Griffith present 175 recipes from around the world: soups, stews, casseroles, braises, and other one-pot dishes.
User reviews
Just_paw
I own a lot of cook books--and my friends shake their heads as they gaze at my dining area bookshelves. Hey, but they also love my cooking, so I know the head shaking is just a show of wonderment.... I also enjoy picking up old cook books when I'm lucky enough to find a good estate sale on a day off from work.

I don't give out many five star ratings, but I've decided that--after all these years--cook books that I find myself revisiting year after year deserve a special gold star, actually five of them!

This is one of those cook books. I turn to it with excitement as the weather starts to turn cool.

I enjoy it for many reasons:

It contains some very fine, old recipes from the United States: Kentucky, Oklahoma, South Carolina, Minnesota, Tennessee, Illinois, Vermont and Pennsylvania--just to name some. And there are some wonderful recipes from France. There are some great treasures from the authors' own families, too.

There is a worthwhile Bibliography and the index is not shabby, either. Recipes are easy to read and easy to follow. Directions are clear. There are a few nice color pictures grouped together in one section of the book, but pictures do not make or break a cook book for me: The quality and unique-ness of the recipes do.

What I go back to--year after year: Kentucky Black Bean Soup with Lemon and Sherry; Shrimp and Smoked Ham Jambalaya (this one a bit different from most jambalaya recipes); Pot Roasted Cornish Hens with Parsnips, Turnips, Savoy Cabbage; Squid Marinara; Deviled Turkey Legs with Olive Pan Sauce (Oh, yes!); a very nifty Dutch Oven Meat Loaf--such a nice variation on our usual meatloafs; a Smoked Turkey Chili; one of those "OMG!" recipes: Duck Legs On Baby Lettuces; a Boneless Leg of Lamb, stuffed with mushrooms, smoked ham, sage and mace, and it's braised on a bed of sweet potatoes.

Enough said; there are many, many more great recipes here. Just give this older book a try--it's an "Oldie, But Goodie."

I just wish there was some way to highlight some of these wonderful, older cook books--but the new publications will always steal the show.
Mataxe
"Cooking Under Cover" offers 175 internationally inspired soups, stews, braises, casseroles and accompaniments, with a 15-page section of color photos by Alan Richardson.

The authors ("Onions, Onions, Onions," winner of James Beard Award) prefer fresh, organically grown ingredients (including meat) and suggest wines and accompaniments. Chapters include desserts (Chocolate Pecan Bread Pudding, Maple-braised Plums, Figs and Blackberries) and appetizers (Rustic Terrine, Chinese Pot Stickers) as well as vegetable dishes (Curried with ginger and mint, Creamed Spinach), beans and grains (Red Beans with Spicy Sausage, Polenta with Mascarpone) and breads (Under-Cover Corn Bread).

But the heart of the book is meat. How about Chicken Stew with Virginia Ham and Cornmeal Dumplings, or Nana's Chicken Fricasee which includes veal meatballs? Or Veal Shanks with Braised Lentils and Caramelized Onions, Pork Chops in Plum Sauce, or a real four-day Sauerbraten?

While none of the dishes are difficult and instructions are straightforward, the authors' loving attention to detail makes the book especially suitable for cooking moods and entertaining.
Defolosk
We bought this book 10+ years ago (and are on our 2nd copy).. There is no question when my wife and I are looking to cook a meal for the family or friends this is the go to book. Unbelievably good. Gourmet food but with the quantity. You will want to feed people. We are always proud of how the recipes turn out. The perfect comfort food for fall and winter. You will not be sorry. There is no better recipe book. It does not get better than this.
Sorryyy
They sure mean it when they call them one pot wonders. Who would have thought that soups and stews could be so sophisticated. I am someone who often makes various chili dishes, crockpot meals and casseroles because I like to save time, but I needed a new bag of tricks. I like how it is organized by main ingredient which helps when I have meat or vegetables that I don't know what to do with. They also have some great desserts and for novices like me, some help with the basics. This should definitely be a staple in the kitchen
Shaktiktilar
See review under Garlic, Garlic, Garlic. This one features wonderful one-pot dishes that are the equal to those in their other books. Very fine, indeed!