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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
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Technical Details
- ISBN13: 9781557883674- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
- Click here to view our Condition Guide and Shipping Prices
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By S. Williams (Nevada)
This is a very nice cookbook with very nice recipes, in which the author? the editor? has arbitrarily added the words "cast iron" before some cooking utensil in each recipe. My fave was the one recipe where they forgot, and the "6 quart cast iron dutch oven" became a regular skillet in the next paragraph.
The cookbook makes NO recommendations (in the recipes)about the different methods needed for cooking in cast iron. There is a fairly obligatory section on cleaning and seasoning cast iron at the beginning. But, that's it.
It really looks like the author had written a very nice cookbook, but her publisher said "Cookbooks are a dime a dozen. We need a HOOK. How about Cast Iron? That's all trendy now..."
Take every recipe. Remove the words "Cast Iron" from the instructions, and you'll have a perfectly nice recipe. Oh, except for the Corn Sticks. I think that must have been the recipe that gave the publisher the idea. The author actually includes a nice recipe for corn sticks, with a discussion about corn stick pans.
This book gets 2 stars, because the recipes are very nice. They just have absolutely NOTHING to do with Cast Iron. If you're lookiing for good recipes that utilize the great qualities of Cast Iron, this is NOT the book to buy.
By lovestoread
I can't wait to start trying recipes from this book! All look really good even though there are a few recipes that are a little too gourmet for my liking, but overall this is a must have.
*back to add;
This week I made the "Sloppy Joes with Tri-Colored Bell Peppers", pg 30, and the "Cuban Chicken with Pineapple-Rum Sauce", pg 64.
Both were fantastic and the sloppy joes were better than any I have ever had. The recipes look good reading through them and so far taste even better. Can't wait to try more.
By Lori Hinkle (Dongola, IL USA)
I love this cookbook. There is a great mix of traditional with a twist and new recipes. It is great if you want to expand on your cast iron cooking. Most cookbooks offer just the basics that most people who have any cooking experience already know how to fix. If you are looking for standard recipes for fried chicken, corn bread or biscuits and gravy only, you might not appreciate the span of this book.
By Jason J Hyatt (Batavia, NY United States)
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.
By Mark Thomas Paul (Chicopee, MA United States)
As a fan of cast iron and dutch oven cooking, I enjoyed the history and the "color" she gave in the beginning of the book.
The recipes range from the simple "monte cristo" to more complex historical fare. This book will be used over and over as more exotic cookbooks simply decorate you kitchen.
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