The Best Casserole Cookbook Ever (how humble)

Big doesn't always mean best!

Title: The Best Casserole Cookbook Ever

Author: Beatrice Ojakangas

Publish Date: 2008

Brief description: From classic meat and veg casseroles like Tuna Noodle Casserole with Mushrooms and Fresh Herbs (pg 375) to "is that really a casserole?"dishes like Hot Broccoli Slaw (pg 395) there is something (probably many somethings) here for everyone. Lots of vegetarian dishes and ethnic recipes. The sections of the book are organized by casserole type including (but not limited to) Appetizers, Casserole Breads, Breakfast, Poultry, Beef, Pasta, Grain & Legume, Side Dish, Casseroles for Two, and Dessert Casseroles. There are a lot of references to Minnesota "Hot Dish", so don't expect very many "fine dining" style recipes - if that is your "thing".

Amount and quality of pictures: One of the biggest problems that I have with this book is that there are only 16 pictures in this 640 page book. Those that are included are beautiful and really make you wonder why the publishers decided not to include more pictures. After all, you eat first with your eyes!

Ease of recipes: I did find a few instances where the directions were a bit vague, mostly when it came to stove temperatures. Novice cooks need more direction than just "saute". I would say that this book is aimed at an intermediate level cook for that reason.

Common or exotic ingredients: Nothing fancy here. This is homestyle, comfort food. The recipes cover a wide range of cuisines from Italian to Moroccan so there are a few mildly exotic ingredients such as the kasseri cheese found in the recipe for Turkish Lamb Stew and Sultan's Delight (pg 296). That being said, with over 500 recipes, you wouldn't miss much if you had to skip one or two.

Nutritional information included: None to speak of. This is probably due to the author's technique of offering substitutions for many of the recipes (heavy cream for sour cream, leave out the cheese if you wish, etc.). With the vast number of ingredients in many of the recipes, and the fact that casseroles by their very nature lack built-in portion sizes, you are going to find it very difficult to know how many calories are in your serving of Mushroom-Stuffed Croissant Casserole (pg 115).

Ease of use (format): This is a really big book, heavy too. To be honest, it is hard to handle. Many recipes in a section are small variations on a previous recipe. I think it would have been smarter (and saved a few trees) if the author would have listed variations on the basic recipe instead. I do like how the ingredients are listed on the right side of the recipe with the directions to the left (instead of at the top of the recipe like you usually find). I also believe that almost every recipe is contained on one page, which is really helpful when you've checked the book out from the library and are making illegal copies of recipes at work. Not that I'd do that... Additionally, as discussed above, the book is organized by style of casserole. It would have been nice to have a cross reference by cuisine so that you could put together an Italian meal or potluck. With so many recipes the organization is a bit lean and the index, with recipes listed alphabetically mixed with "by ingredient", is very confusing. An example of that is Bell Pepper and Sausage Strata (pg 118) is indexed under "sausage - Bell Pepper and Sausage Strata", "Bell Pepper and Sausage Strata", and (you guessed it) "Strata - Bell Pepper and Sausage Strata". Ugh!

Tools, Tricks, Techniques: There is a small section in the beginning of the cookbook (only four pages) that discusses casserole basics such as cookware, freezing and thawing casseroles, assembling casseroles, and "tools for your kitchen". I didn't find anything in there earth-shattering. Additionally, one of the main points of the book is to return to "homemade" sauces (as opposed to can soups and premade sauces). To that point there is a very comprehensive chapter on sauces including White (pg 18), Bechamel (pg 21), and Savory Tomato Sauce (pg 23).

Recipe I can't wait to try: Roasted Sweet Onions with Herbs and Gruyere (pg 441). In a word, wow.

Recipe I would never try: Spiced Hazelnut Barley Casserole (pg 337) definitely sounds like something hippies would eat.

The last word: If someone gave me this book for Christmas, I'd probably be pretty happy. I can see myself flipping through it for inspiration (I did find the section on breakfast casseroles to be interesting. That being said, if I was looking to buy a book on casseroles, I think I could do better for my money.

Rating: 2.5 (out of 5) forks.

Anyone Can Bake

My first review!

Title: Better Homes and Gardens® Anyone Can Bake – Step by step recipes just for you

Edited by: Tricia Laning

Date of Publication: 2009

Brief description: This cookbook from the Better Homes and Gardens Publishers is a fantastic guide to baking. I was amazed at the number of recipes and variations on most recipes. Additionally there is so much how-to information squeezed into every beautiful page. I think even seasoned bakers would get something from this book even though its target audience is the novice to intermediate home baker. The beginning of the book contains a “basics” chapter which is followed by the recipes. The recipes are broken down into the following sections: Oven Fresh Cookies, Beyond Square Bars and Brownies, Irresistible Cakes, Everyday Snack Cakes and Cupcakes, Luscious Cheesecakes and Shortcakes, Anytime Desserts, Perfect Pies and Tarts, Pastry Shop Specialties, Quick-As-Can-Be Muffins and Breads, Scrumptious Scones and Biscuits and (finally) Your Daily Breads. The index includes not only a list of the recipes but conversion charts.

Amount and quality of pictures: Packed with pictures of the final products (Sour Cream Pumpkin Cheesecake on pg 193), as well as many step-by-step snapshots along the baking process (cheesecake baking basics on pg 188). All pictures are in color and the photographs are really sharp.

Ease of recipes: The recipes are actually organized throughout each section into three skill levels so there are many beginner recipes as well as more challenging projects. Recipes start out as easy as Chocolate Chip Cookies (pg 75) and become as advanced as Chocolate-Peppermint Fantasy Cake (pg 140).

Common ingredients or exotic: Being a BHG book, there are very few exotic ingredients that home cooks would be hard pressed to find.

Nutritional information included: Good or bad each recipe list the nutritional information including calories, fat, cholesterol, sodium, carbs, fiber and protein. You’ll have to decide if you really want to know how many calories are in that Upside Down Peach Caramel Crunch Cake (pg 155).

Ease of use (format): Those folks at BHG really thought about this one. The book is about 375 full color pages and is in my favorite format – SPIRAL BOUND! The book lies flat for easy reading. Additionally, there is an “Ask Mom” box at the bottom of most pages to direct the cook where they can find technical information that was explained in the “Intro to Baking” chapter. For example, in the “Ask Mom” box for the Bread Pudding with Whiskey Sauce (pg 215) you will find out the answer to “What is evaporated milk” because the recipe calls for evaporated milk. How clever! What I really found useful was after the basic recipe, such as the recipe on pg 124 for Fudgy Brownies; there was a two page spread of examples of “kicked up” brownies. Did I really just write kicked up?... This format would be really helpful for novice bakers who are still experimenting with flavor combinations.

Tools, Tricks, Techniques: This book is great for beginners and for those who didn’t have a grandmother to teach them how to bake. The chapter “Intro to Baking” is filled with primers on baking tools and their uses, the description and use of all kinds of ingredients such as different flours, nuts, spices, fruits, sugars and savory ingredients. Pretty much every technique you need to know from measuring dry ingredients to making caramel is in here.

Recipe I can’t wait to try: There were too many in this book to just pick one so I’m picking three – Pistachio Biscotti (pg 89), Lemon Poppyseed Shortbread (pg 100) and Key Lime Cheesecake Bars (pg 186).

Recipe I would never try: It was hard to find an unappetizing recipe in the whole book but I think I’ll skip Rhubarb and Spice Snacking Cake (pg 166).

The final word: I wrote this review, as I will many, from a library copy of the book. I’ve already ordered one from Amazon and I can’t wait until it gets here!

Rating: :) :) :) :) :) Five out of Five Smiles!