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Cooking in Cast Iron: Yesterday's Flavors for Today's Kitchen
by Mara Reid Rogers
Available from Amazon
$13.46
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Features
Paperback: 256 pages
Publisher: HP Trade; 1 edition September 4, 2001
Language: English
ISBN-10: 155788367X
ISBN-13: 978-1557883674
Product Dimensions:
9.2 x 7.4 x 0.9 inches
Shipping Weight: 1 pounds
Book Description
No other cookware quite captures the spirit of American homestyle cooking. Durable and timeless, cast iron has been handed down from generation to generation. Today, there are cast iron skillets, Dutch ovens, casseroles, woks, and grill pans. The original non-stick cookware, it's perfect for cooking with less fat or oils-and readily adapts to a wide range of ethnic cuisine.
Cooking in Cast Iron will acquaint home cooks with the benefits, history, care, and use of this rugged and romantic cookware. Plus, more than 150 recipes-from main dishes and side dishes to breads and desserts-demonstrate the versatility of cast iron in today's kitchens. This culinary celebration of cast iron includes:
* Pan-Fried Catfish
* Best-Ever Boneless Fried Chicken with Bourbon Gravy
* Shrimp Gumbo with Filé
* Thai-style "Paella"
* Mexican Rice with Annatto and Avocado
* Indian Basmati Pilau
* Red Pepper Gorgonzola Bread Pudding
* Bananas Foster
About The Author
Mara Reid Rogers was a co-host of the national cooking series "Cook-Off America" on public television. A certified culinary professional, Mara is a radio host, food writer, frequent spokesperson, and an author of seven cookbooks. She has also been a food and entertaining editor and private chef.
Reader Reviews
I absolutely adore cast iron and I have purchased a few books on the subject as well as experimenting on my own. I found most of the recipes in this book to be just fine but a little "out there" for your average chef with a big black pan and a pile of burning wood. "Souffleed Bittersweet Chocolate Omelet with Hot Fudge Sauce" and "Sauce Remoulade" are great and all, but where's the "Biscuits and Sausage Gravy?" In all fairness, there is a recipe for biscuits which I haven't tried yet. Overall there seems to be a plethora of recipes which are cute and interesting but likely won't be used very often and a there is a dearth of down-home cookin'. I liked "Cast Iron Cooking: from Johnnycakes to Blackened Redfish by A.D. Livingston" much better.
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Cooking in Cast Iron: Yesterday's Flavors for Today's Kitchen
by Mara Reid Rogers
Available from Amazon
$13.46
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|
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|
