Casserole Cooking
Casserole Cooking by Hilaire Walden is a vibrant cookbook published by Octopus Books in 1978, featuring 87 pages of diverse recipes. This edition, presented in English, offers a comprehensive exploration of casserole cooking, highlighting its practicality as a method that can save time, effort, and money in the kitchen.
Readers will discover a wide array of recipes that encompass meat, poultry, fish, vegetables, and fruit casseroles. The book emphasizes the versatility of casserole dishes, providing options suitable for various occasions, from everyday family meals to more formal dinner parties. With its focus on the advantages of casserole cooking, this cookbook serves as a valuable resource for anyone looking to enhance their culinary repertoire.
Official synopsis Publisher
“This colorful new cookbook is packed with delicious recipes for meat, poultry, fish, vegetable and fruit casseroles. Recipes have been designed to show the many advantages of casserole cooking – one of the most foolproof methods of cooking, it can save you time, effort and money. With an endless variety of tasty dishes to choose from you will find recipes suitable for every occasion, from simple family meals to dinner parties. “
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