Bake until Bubbly: The Ultimate Casserole Cookbook

Editorial Review:

Bake until Bubbly
"Everybody who grew up on tuna noodle casserole or macaroni and cheese remembers that bubbling dish brought to the table with its top dappled golden brown, piping hot and inviting. My passion for casseroles was born from memories of my childhood and my mother's lasagna, thick and rich and gooey and delicious. But once I had three children of my own, casseroles were the solution to many frenzied nights. We all loved the simplicity, ease, and satisfaction of a well-baked casserole. One of my favorite dessert casseroles was the Pear Crisp my kids and I made in late August when our pear tree was groaning from the weight of those luscious orbs ripening. We'd cut them up and arrange them in a casserole with cinnamon and then blanket them with a streusel made of flour, butter, and sugar before baking until bubbly. Hey, what a great name for a book!"
--from Bake until Bubbly
Advance Praise
"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 Cr?pes 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
"Just when I thought there was little left to be exploited in casserole cookery, Clifford Wright comes up with an herby tamale pie with cornmeal mush, an Irish rutabaga pudding, a baked rigatoni with meatballs, a nectarine and almond dessert casserole, and numerous other fascinating dishes guaranteed to add new and exciting dimension to this succulent style of cooking."
--James Villas, author of Crazy for Casseroles and The Glory of Southern Cooking

Customer Reviews:

Avg. Customer Rating: 3.0 / 5.0

What, no photos?!@:

The inviting photo on the cover led me to believe this book had photos on the inside -- a stupid assumption on my part, but one of the perils of shopping for books on the Internet. A book of this scope should have had photos, and the fact that it didn't means the publisher, for one reason or another, took the cheap way out. No matter how good and encyclopedic the recipes, this is also something of a "lifestyle" book that ought to have had photos. Bummer.

Tasty recipes, not necessarily low fat...:

I was surprised that this cookbook didn't get better reviews. We've had great luck with the recipes, and my 15-month old likes them all too. I would warn that they are not low fat, but many can be altered to be more healthy. It's one of my go-to cookbooks in the cold Chicago winters!

Could hardly wait to get this ... then I did:

What a disappointment. I expected to have modern remakes of classic casseroles but these recipes have no regard for what we know to be healthy for us. I was able to rework several of the recipes to make them healthier without losing flavor. Another disappointment was the lack of photos/illustrations. I prefer a hardback, slick-paged, photo-laden cookbook with incredibly creative ways to serve healthy food that does not sacrifice flavor. One that engages all my senses. This one didn't come close but love... more info

Finest-kind comfort food:

With autumn days upon us and chilly winter not far behind, here's a cookbook filled with warmth. I've been cooking out of it for eight months or so and have found it to be a winner in the comfort-food department. Plus, lots of vegetable recipes. And, helpfully penny-pinching which is a plus in these budget-constrained times.
I confess to bemusement with regard to the less stellar reviews here. I'm a reasonably savvy, even seasoned, cook with a reasonably semi-sophisticated palate. Every meal I've... more info

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