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Usually ships in 1 business days | | | Few dishes say comfort food more than the cheese- and egg-laden casseroles that are favored in small towns in heartland America, but Wright (Real Stew) shows that casseroles are part of a long international tradition that continues as strongly today in the Middle East as in the Midwest. He features casseroles from the intriguing higher end, like the French Escargots en Casserole or a Spanish tapa with bacon, cabbage, potato and apple, as well as simple, familiar crowd-pleasers exemplified by Tuna Noodle Casserole and the Nebraska frittata, aka Cheesy Ham Poof. The chapter range is another testament to casseroles' versatility, beginning with hearty breakfast recipes such as the simple Sailor's Omelet, then running the gamut of main ingredients (meat and fish, pasta and grains, vegetables) and concluding with desserts, where he makes a convincing case for fruit cobblers and crisps and even brownies as casseroles. Ingredient lists are often long, but few of the recipes have more than four or five simple steps, which cooks of most any skill level can easily handle. Wright's headnotes give extensive information about the recipes' provenance and preparation, and his frequent text boxes provide tips on what people really care about with casseroles aside from ease: how to incorporate leftovers from other meals. Not just casserole fans but also those who may previously have looked down on the thought of such dishes will find this a great resource for most any occasion. (Mar.)
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| | Product Details | | Author: | Clifford A. Wright | | Paperback: | 456 pages | | Publisher: | Wiley | | Publication Date: | February 26, 2008 | | ISBN: | 0471754471 | | Package Length: | 8.9 inches | | Package Width: | 7.1 inches | | Package Height: | 1.5 inches | | Package Weight: | 1.75 pounds | | Average Customer Rating: |  based on 15 reviews |
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 Not at all reliable Sep 16, 2008
Okay, I admit it. I'm a cookbook junkie. I probably have hundreds of cookbooks, although there's no way I'm going to count them since I don't really want to know. I think because of this, I'm very picky about what I consider to be a great cookbook. Great cookbooks, in my opinion, are ones that produce fabulous results without any adjustments. The recipes work the first time, and I don't have to figure out how to fix them. My favorites include anything by Martha Stewart, Rachael Ray, the Barefoot Contessa and Jean-Pierre Brehier.
This cookbook doesn't fall into the category of great, even though I thought it was going to. I'm married to a man from Wisconsin (to really get the flavor, it's pronounced "wis-CAN-sin") who loves casseroles. He sat down with the book before I did and picked out more than a dozen recipes he wanted me to try. And the recipes sounded really homey and heartlandish -- things like Hamburger & Potatoes Hot Dish and Cheesy Ham Poof.
The problem is that none of the recipes even worked without adjustments. For instance, one recipe called for a 2-quart baking dish yet nearly overflowed a 3-quart dish and another was incredibly bland before I added quite a few more seasonings. Many of the recipes called for a weird cream of mushroom or cream of celery soup substitute that included pulverizing veggies in a blender with enormous amounts of heavy cream and other ingredients. These recipes ended up being extremely rich (and loaded with calories) and sometimes very runny because of it. I would've had to play around with this, too, to get it palatable.
I tried four of the recipes and then gave up. Had I received rave reviews from my family I might have continued, but the dishes just weren't as great as they sounded. I wish the book had been tested more thoroughly and advise you not to get sucked in by the gorgeous cover photo (the only photo in the book, by the way).
(review by Mrs. Scott)
 Simply Mouthwatering Magnificence Made Easy Sep 12, 2008
As a food editor and cookbook author, I'm always excited to read a cookbook. Once read, then tempted to try various recipes in the book.
I was "in love" by the time I was half-way through Mr. Wright's book: Cook Until Bubbly. The recipes in this book are mouth-watering. Even a novice will probably adopt this book for the ONE he or she uses on a regular basis. I have many casserole cookbooks but this one is the "best".
I highly recommend this book to novice or expert because it covers the best of everything.Bake until Bubbly: The Ultimate Casserole Cookbook
3 of 4 found the following review helpful:
I really wanted to like this cookbook... Jul 25, 2008
I borrowed this from the local library with plans to buy it if the recipes turned out. Unfortunately, they were only mediocre and I won't make them again.
To be fair, I only tried 2 of the recipes - the stuffed shells, and a chicken casserole. The stuffed shells was very dry and not cheesy enough - next time, I'd add some tomato, spaghetti, or marinara sauce. The chicken casserole was a little salty (could have been my fault) and just didn't have the warm, delicious, goopy, "I want more" appeal we were hoping for.
Many complained about the lack of photos in this book. I didn't find that an issue since I think casseroles aren't as beautiful as they are tasty. But I was disappointed in the mediocrity of the 2 recipes I tried.
7 of 8 found the following review helpful:
 Great Title, Mediocre Cookbook Jul 18, 2008
This great title drew me to "Bake Until Bubbly," as did the yummy cover illustration...the only picture in the whole book, an odd editing choice for a cookbook. Odder still, not ONE recipe appeals to me enough to try it. Even odder still for a casserole cookbook, these recipes are not quick or easy! They are of the "stand in the kitchen for 6 hours" variety. Frankly, if I'm cooking a whole chicken, THAT'S what I'll serve for dinner...not subsequently cut it up into bite sized pieces, make a homemade bechamel sauce, shred a pound of cheese, mince garlic, make homemade stock, etc., just to produce a casserole my kids will stare at and say "Why couldn't we just have chicken?"
6 of 6 found the following review helpful:
one of the best cookbooks in my collection Jul 14, 2008
I've never written an Amazon cookbook review before, but I noticed some strange reviews of this fantastic book, so I had to speak up. Some of the other reviews appear to be written by people who have never cooked from the book. There are complaints that the book doesn't have photos. One complains it has too many recipes?!
Yes, this book has a lot of recipes -- that's why I buy cookbooks. No, there aren't any photos inside (except for the amazing photo on the cover -- one of the best recipes in the book, by the way). But what's really important to know is that I've made a lot of the recipes in this book, and they're fantastic. I've been impressed again and again, and dinner guests beg me for the recipes. I highly recommend: Baked Rigatoni with Sausages (unbelievably good), Baked Swiss Chard and Spinach with Chickpeas and Feta (great for veggies)and super easy, Sweet Potato Casserole with Praline Topping (perfect for Thanksgiving, although I could eat it for dessert), and Baked Macaroni with Broccoli (I'm addicted to this).
Don't expect any canned cream of mushroom soup in the recipes in this book. That's so old-fashioned. The author has a genius technique in the Broccoli-Spinach casserole for whipping up some fresh mushrooms, milk, flour, salt & pepper in the blender. It's so easy, and so much better for you than canned soup.
And so many of the recipes, after a little prep work, pretty much cook themselves. That's why I love this book, and casseroles in general. I'm too busy with a daughter at home and a full-time job to be standing over the stovetop. This book is just what I needed. Very highly recommended.
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