Stews, Bogs & Burgoos: (Hardcover) by Villas, James
Hardcover; Published 10/1/1997; 306 Pages; ISBN 9780688152536
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This is the food of America—from Cincinnati 4-Way Chili to New England Hot Pot, from Georgia Ham and Black-Eyed Pea Stew to Traditional Kentucky Burgoo—and it's simple, savory and satisfying. James Villas has collected from his lifelong travels around the country more than 150 blissfully easy recipes for comforting stews that demand a place on any table, no matter where you live.
Whatever you've got a hankering for, you'll find a stew for it in this book. Pork, chicken, beef, game, fish, shellfish, even vegetables, beans and fruits can be transformed into sumptuous one-pot wonders. Savor Mother's Old-Fashioned Oyster Stew, hunker down with Braised Bourbon Rosemary Beef, revel in Chicken Gumbo Ya Ya. Fell like a walk on the wild side? How about Low Country Stewed Rabbit Smothered with Onions, Minnesota Braised Pheasant with Wild Rice or Tennessee Quail Burgoo? For those meals when you want the satisfaction but not the meat, try Cajun Maque Choux, Jack Czarnecki's Stewed Wild Mushrooms or California Vegetable and Chickpea Chili. And don't put your stewpot away just yet—there's still dessert. Enjoy the heady flavors of Bucks County Stewed Spiced Pears or Stewed Gingered Figs.
Stew just wouldn't be stew without biscuits to sop up every last tantalizing mouthful. Jim has assembled a red, white and blue collection of America's best—Old-Fashioned Beaten Biscuits, Texas Fried Soda Biscuits, Crackling Yeast Biscuits—thirteen in all.
Stew is a true American classic and this book is American cooking at its long-simmering best.
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Tomato paste adds rich, hearty flavor to soups and stews. Buy it in tubes instead of cans so you can use what you need, then store the rest in the fridge for the next time you need it.