The best casserole cookbook ever

Almost anything counts as a casserole, according to James Beard Cookbook Hall of Fame author Ojakangas. Originally published in 2008, this cookbook of more than 500 casserole possibilities reads almost like a Betty Crocker one-dish collection, and could appeal to sophisticated home chefs or novice cooks alike. Ojakangas deconstructs the basics first, examining sauces and pastry options and providing a matrix of possible ingredients to be considered. Then, with great care, she presents the one-dishers, separated by type of protein or meal category (appetizers, breads, breakfast and brunch, desserts), and audiences (for two, for kids). Favorites reappear as a one-pot special--eggplant-and-garlic slather, Finnish cabbage, veggie mac, holiday cookies. Several international cuisines are represented. No technique is unachievable: the infamous jambalaya and cassoulet, for instance, are reduced to an hour or so of cooking. Best yet are Ojakangas' plainspoken narratives and straightforward instructions, playing to anyone who might prefer simple preparation of meals.