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(as of Dec 15, 2024 15:36:08 UTC - Details)
What's more American than a casserole? A hallmark of American practicality, casseroles can be assembled in advance and, since most are portable, they're perfect for a potluck dinner or church supper. They are also ideal for busy cooks who want to plan ahead. But lately, casseroles seem to have fallen on hard times. Taste has been sacrificed for speed as most modern recipes rely on an unappetizing list of high-fat convenience products. In The Best Cover and Bake Recipes, the editors of Cook's Illustrated set out to revitalize the American casserole with the goal of combining simplicity and good taste. This wide-ranging collection, packed with illustrations, tips, and ingredient and equipment ratings, brings new life to our favorite comfort foods and details innovative ways for constructing more interesting casseroles and one-dish meals.
Publisher : Cook's Illustrated (March 1, 2008)
Language : English
Paperback : 338 pages
ISBN-10 : 1933615311
ISBN-13 : 978-1933615318
Item Weight : 1.8 pounds
Dimensions : 8.25 x 1 x 10.75 inches
Reviewer: D. Erickson
Rating: 5.0 out of 5 stars
Title: Great Cookbook, especially for entertaining
Review: This is my second favorite cookbook. My favorite is Best 30 Minute recipes. You can see my gushing review on that product here on Amazon. But before I had Best 30 Minute, I had Best Cover and Bake.Great recipe for getting dinner in the oven and cooking, so you can clean the kitchen, set the table, sit down and read a book, canoodle with your husband on the couch, and DING - dinner is ready!Must tries:1. Baked French Toast2. Macaroni and Cheese (I serve it with a baked honey ham and steamed broccoli)3. Baked Ziti4. Skillet Shrimp Paella (surprisingly fast)5. Thai Curry with Sweet Potatoes and Tofu - sweet and spicy6. Turkey Tetrazzini - with Thanksgiving turkey, wonderful!7. Polenta Casserole with Sauteed Bell Peppers and SausageHappy cooking!
Reviewer: Gloria
Rating: 5.0 out of 5 stars
Title: Great price for great item!
Review: Great cookbook for the price!
Reviewer: Ellen
Rating: 4.0 out of 5 stars
Title: good recipes but neither super healthy nor fast
Review: The recipes I've tried from this helpful book have tasted great, as you'd expect from Cook's Illustrated. It's a nice combo of old favorites and updated international recipes, many of which I look fwd to trying. But a word of fair warning--many are full of ingredients that are not recommended for long-term healthy eating. Great gobs of cheese, plenty of butter, etc. As a special treat, that's fine--but a steady diet of this stuff will kill you.I'd also like to observe that I make casseroles because they're convenient--and in many of the recipes there are lots of ways to make extra work for yourself that seem unlikely to deliver worthwhile incremental improvements. I'm a mother of 3 and work full time, and the idea that I would make bread crumbs from scratch when there's that big thing of Progresso crumbs in the cupboard is just silly. Equally so the notion that I would trouble myself to warm a casserole to room temperature before putting it in the oven so it doesn't get soggy. I just want to get something healthy that my family will eat on the table, and while this book has some fun stuff in it, you have to be confident about using the recipes only as a starting point for it to be helpful in that dept.
Reviewer: Starr
Rating: 5.0 out of 5 stars
Title: great recipes for the people who like to just pop it in the oven and go
Review: Collecting them all love the test kitchen
Reviewer: Chefdevergue
Rating: 3.0 out of 5 stars
Title: Nutrition sacrificed for --- I don't know what
Review: I like the cookbook, but there isn't a single recipe I have tried in here where I haven't had to make some modifications because of the sodium issues. I find it annoying that the recipes always call for low-sodium chicken or beef broth, but then invariably follow it up with canned beans, canned tomatoes, or canned tomato sauce, which are just as bad if not worse. Other reviewers have commented on the lack of nutritional info, as well as a heavy, heavy reliance on the most unhealthy kinds of cheese.Yes, I do realize that if I want low-sodium cooking, I should be looking for a cookbook which specializes in that, but my beef with this cookbook is this: if writers are going to test a recipe 200 times to find the perfect combination, are they seriously telling me that the best they could come up with is canned tomatoes over fresh tomatoes? I don't believe it. Canned is better than fresh? Really? It improves the recipe? If they reached this conclusion then they should discuss their rationale. There is a lot missing from this cookbook which should be here. I like the cooking tips but too often I am forced to rely on my own instincts.