Pot Pies and Casseroles

Available for Special Order
Pot Pies and Casseroles
Why not put casseroles and pot pies back into your repertoire of easy-to-make yet satisfying recipes with this volume of the How to Cook Master Series. One of a unique collection of beautifully hardbound, single topic cookbooks from the editors of Cook's Illustrated, the publication legendary for perfecting a recipe through years of fanatical kitchen testing. We'll reveal that using a shallow baking dish cooked at high temperature is key to a truly great casserole with fresh flavors and textures vs. one that is dull and mushy. You will learn ways to cut down the preparation time for making these popular comfort foods without sacrificing flavor or quality. We found chicken pot pies that start with boneless, skinless breasts and canned broth deliver the best combination of flavor and convenience. How to Make Pot Pies and Casseroles is sure to become a valuable addition to any busy home cook's library.
Publication Date: 
January 1, 1900