Casseroles: From Gumbo to Coq Au Vin

From American gumbo to French coq au vin, from Moroccan tagines to the curries of Thailand-the casseroles of the world appear in many and delicious guises. Sona Stevenson has collected 50 of the world's great comfort dishes and described clearly and concisely how to prepare them. Ten recipes are shown step-by-step, and there are special sections on how to prepare basic stocks, basic cooking techniques, and methods of spice preparation. Recipes include: The Americas--try Cioppino fish stew, Shrimp and Okra Gumbo, Creole Duck, and the time-honored Chili con Carne. Europe includes recipes such as Tuscan Pork and Beans, Irish Carbonnade with Beef and Guinness, Cassoulet, and Provencal Vegetable Tian. Africa and the Middle East are represented by Chicken Tagine with Quinces and Preserved Lemons, Cornish Heans Stuffed with Saffron Couscous, and Turkish Lamb with Butternuts and Zucchini. India has great casserole-style recipes, such as Keraia Shrimp Coconut Curry, Saffron Chicken Biryani with Pistachios, and Dum Aloo Spicy Potatoes. East and Southeast Asia have contributed spectacular casserole dishes such as Green Thai Fish Curry, Braised Duck with Spinach and Ginger, Red-Cooked Pork, and Monks' Vegetables. Australia and New Zealand, with their vibrant immigrant traditions, are represented by an Asian-flavoured Australian Seafood Stew, Braised Lamb Shanks, and Vietnamese Beef with baquettes. Sonia describes the history and traditions of casseroles from all these areas. She also explains the how and why of boiling, simmering, storing, freezing, reheating, and microwaving--all you need to know, in fact, for successful casserole cooking.