Wright, author of numerous cookbooks on the cuisines of the Mediterranean as well as Real Stew, here turns to another enduring comfort food. He presents 250 recipes for casseroles of all types, including both breakfast and dessert dishes (think crisps and crumbles). The recipes come from around the world and all across the United States. Along with beloved classics, some in updated, fresher versions, there are unusual recipes that will be unfamiliar to many readers. The headnotes provide history and context, and most of them offer serving suggestions; there are also ideas for leftovers (if there are any!). With its informative, readable text and tasty recipes, this is highly recommended. (Library Journal, February 15, 2008)

"a great resource for most any occasion.... Few dishes say 'comfort food' more than the cheese-and-egg-laden casseroles that are favored in small towns in heartland American, but Wright (Real Stew) shows that casseroles are part of a long international tradition that continues as strongly today in the Middle East as in the Midwest." (Publishers Weekly, November 19, 2007)