Once considered humble fare, braised lamb shanks, richly flavored French Stew, and spicy Cajan gumbos have become cornerstones of sophisticated restaurant menus. At home, too, whether for family or company, few dinners are easier or more welcome than a one-pot meal, which can bubble along unattended and be served in the same dish. This mouthwatering collection by the James Beard Award-winning authors of the bestseller Onions, Onions, Onions contains over 200 stylish recipes for everything from appetizers to deserts.
About Linda Griffith
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Published October 15, 1996
by Houghton Mifflin.