Le Creuset One-Pot Cuisine: Classic Recipes for Casseroles, Tagines & Simple One-Pot Dishes by Le Creuset

    • Categories: Stews & one-pot meals; Main course; Winter
    • Ingredients: stewing beef; onions; carrots; parsnips; green-skinned apples; tomato ketchup; apple cider vinegar; thyme; bay leaves; dark ale; wholegrain mustard; wholemeal bread
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Notes about Recipes in this book

  • Sausages with white beans, red pepper and saffron

    • FJT on March 12, 2021

      Simple and delicious. I used a can of beans and popped the casserole in the oven at 150 C for an hour.

  • Coq au vin blanc

    • FJT on November 16, 2019

      Very nice recipe - just the ticket for a cool, autumnal day. I omitted the garlic because one of my guests can’t eat it and I replaced the shallots with pearl onions (because I love them but also if the same guest didn’t want to eat the onion either, he could easily avoid them), otherwise I stayed true to the recipe. I used an Alsatian Riesling as the wine for the dish and we drank another bottle to accompany it.

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  • ISBN 10 1784722790
  • ISBN 13 9781784722791
  • Published Oct 06 2016
  • Format eBook
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Mitchell Beazley

Publishers Text


Especially created for the brand's famous cast iron pots and grillpans, this book is bursting with 100 mouth-watering recipes for delicious casseroles, tagines, and simple one-pot suppers. Recipes include Trout with Bacon and Fennel, Sea Bass in a Salty Crust, Shrimp and Chermoula Tagine, and Egg Plant Stuffed with Rice, Herbs, and Pine Nuts.

Established in France in 1925, Le Creuset is internationally recognised for creating world-class cookware, used by top chefs and keen home cooks the world over. Le Creuset continues to be made at its foundry in Fresnoy le Grand, France but is now sold in more than 60 countries around the world, including the US, UK, Japan, and Australia.


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