Hearty, satisfying stews and casseroles are the subject of James McNair's latest cookbook filled with an international array of delicious, wholesome fare. Here are recipes for such classic French and Mediterranean stews as Boeuf Bourguignon, Coq au yin, meltingly tender Osso Bucco, and an exotically seasoned Moroccan Lamb Tagine with Prunes and Honey a sampling of delectable Asian dishes includes Thai Green Vegetable Curry, Beijing Star-Anise Beef, and Indian Vegetable Stew with Cumin Dumplings. Time-honored American fare encompasses Cajun Crawfish Etouffee, California Seafood Cioppino, and Kentucky Burgoo, all complete with McNair's updated touches and stylish presentations. Comforting casserole dishes take on a deliciously original quality with the author's own versions of Greek Eggplant Moussaka; Sheperd's Pie topped with Garlicky Buttermilk Potatoes; White Bean, Duck, and Sausage Cassoulet; and Waterfowl with Wild Rice. Perfect for every occasion, from Sunday night suppers to party buffets, James McNair's Stews and Casseroles is an essential volume for year-round dining.