“Bake Until Bubbly: The Ultimate Casserole Cookbook” (Wiley, $22.95), by Clifford A. Wright

What it is: “Bake Until Bubbly” is a collection of more than 250 casserole recipes ranges from updated 1950s comfort food to sophisticated international specialties. Author Clifford Wright peppers the text with useful tips and historic references. It’s such a well-rounded and compelling package, we almost didn’t miss the lack of photos.

Praise (and quibbles): This book is bound to add interesting and authentic dishes to your casserole repertoire. We appreciated how Wright has updated many old-fashioned recipes with fresh and/or international ingredients. Here you’ll find creme fraiche, not canned soup, as an ingredient in one of the book’s two tuna casseroles; the other stuffs a tuna and ricotta mixture into rigatoni tubes. And a chicken recipe that calls for bread recommends that the cook use a loaf from an artisanal bakery because “the dish hinges on the quality of your bread in the first place.”

The recipes call for too many different-sized pans – Wright admits that he owns 16 different ones. Many use a size that the author calls his “workhorse,” a 12- by 9-inch pan. Odd, because most cooks’ go-to casserole dish measures 13-by-9 inches. We made the Swiss chard and chickpea recipe in a 13- by 9-inch pan instead. The casserole came out of the oven slightly flat but lightly browned and tasty. Most of the casserole recipes should be equally forgiving.

Why we think you’ll like it: Both novice and seasoned home cooks will find this book an indispensable resource, with recipes that are straightforward and informative.

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