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BOOK REVIEW

image Gratins: Savory and Sweet Recipes from Oven to Table

From The Press Release

It is the crust that makes the gratin. As the ingredients below it turn soft and bubbly, a gratin's topping of bread crumbs, nuts, or cheese becomes temptingly golden and crunchy. The contrast of creamy and crips in every bite is what makes gratins irresistible (plus the fact that they are cooked and served in one pot - less cleanup!).

Some may think of only potato gratin, but this versatile dish can be savory or sweet, gourmet or homespun, a supporting player or the star of the meal. In Gratins, author Tina Salter presents more than 50 gratin recipes for first courses, entrees, side dishes, and desserts, along with tips and techniques to make these upscale casseroles fun to prepare. Combining a variety of sophisticated flavors that are easy to pop in the oven, this collection includes innovative recipes such as:

  • Artichoke Crowns Stuffed with Saffron-Scented Crab
  • Butternut Squash and Pecan Gratin with Goat Cheese
    Polenta and Portabello Mushroom Gratin
  • Mexican Shredded Pork Gratin
  • Pear Pound Cake Gratin

    But of course, Salter doesn't forget the famous potato-based favorites. You’ll also find recipes such as Creamy Potato Gratin with Smoked Salmon and Chives, and Buttery Spinach and Potato Gratin. Offering a bold new twist on hot dishes, Gratins is truly the upper crust of casserole cookbooks.


  • kids in kitchen

    kids-image Let's Get Cooking!

    While there are many reasons for teaching kids to cook -- less expensive than eating out, preserves family heritage, etc, the most important reason is that by teaching your child to cook, you're giving him a better chance to be a healthy grown-up. Enabling your child with the ability to appreciate freshness and to transform ingredients into tasty foods opens their eyes to making wiser choices about what to eat...

    ::Click here to start the experience!

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