TITLE

How to `casserole' anything

AUTHOR(S)
Weisberg, Karen
PUB. DATE
December 1999
SOURCE
FoodService Director;12/15/99, Vol. 12 Issue 12, p90
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Questions chef Bobby Lerz, executive chef and food service director at Thelen Reid & Priest, a CulinArt account in Manhattan, about the possibilities of making casseroles. Ingredients used by Lerz in his casseroles; Casserole that is considered the biggest seller for Lerz; Recipe for the Southwestern Chicken & Five Pepper Casserole en Croute.
ACCESSION #
2693309

 

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