COOKBOOK - Casseroles and stews

Italian minestrone, Moroccan lamb soup, Basque piperade with eggs and Espelette pepper, one-pot pasta with broccoli and almonds, sauerkraut, prime veal shank, garbure, fish waterzoi, chicken tagine with green olives and preserved lemon, chicken with morels & yellow wine, red fish curry, bourride, beer bread casserole, raspberry fruit jellies...All these recipes have one thing in common: they were made in a casserole dish. This book shows you the diversity of casserole dishes so that everyone can find what they are looking for: complete soups and meal broths, veggie casseroles, meat dishes simmered for a long time for an incomparable softness, traditional regional dishes but also dishes from around the world, seafood pots, chic stews for entertaining around a beautiful casserole placed in the center of the table, not forgetting the casserole breads. Lovingly simmered and slow-cooked dishes for moments of happiness at the table.