Stews, Bogs, And Burgoos: Recipes from the Great American Stewpot
In case you don't know what a bog is, it's "any stew that includes wet, soggy rice," at least in South Carolina and Georgia's Low Country. Sullivan's Island Shrimp Bog is just one of the easy, satisfying recipes in Villas's new collection. Long-time food editor of Town & Country and of more than half a dozen cookbooks, Villas has a discerning palate and a engaging, knowledgeable style. He loves good stews and all their relatives?ragouts, burgoos, mulls, pilaus, gumbos?and deplores the chefs and cooks ready to dismiss them as old-fashioned and out-of-date. Some of his recipes are hearty, homey affairs, but others, like Duck Braised with Fresh Figs, show that these dishes can be sophisticated, too. Recommended for most collections.Copyright 1997 Reed Business Information, Inc.