Stews, Bogs, And Burgoos Recipes from the Great American Stewpot


From the Publisher:  

Whatever you've got a hankering for, you'll find a stew for it in Stews, Bogs, and Burgoos - 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. Feel 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.

About the Author:

James Villas was born and bred in North Carolina, has 3 university degrees in Romance Languages and Comparative Literature (Fulbright scholar), and taught in 3 universities before changing careers and becoming Food and Wine Editor of Town and Country magazine (1972-1999). He has published 15 cookbooks and 4 literary books on gastronomy, 5 of which have been nominated for or won a prestigious James Beard Award.  He lives in East Hampton, Long Island, where he now devotes most of his time to writing fiction and pursuing his great love of classical music.

Release Date: 1997
Condition: Very Good, large mark on the bottom of pages, a few spots on the inside of the dust jacket and first page.