Cast Iron Cookbook

by Joanna Pruess, Battman (Photographer)

Overview

Cast iron is a unique material that heats evenly and lasts practically forever. Finally, here is a cast iron cookbook as timeless and varied as the material itself. Cast iron revolutionized American cooking upon its introduction, and soon no kitchen was complete without long-lasting, heat-retaining cast iron cookware. Today, cast iron is a fixture still, even the most cutting-edge, high-tech kitchens. Top chefs know: there is simply no other material quite like it. Classic illustrations of collectible pans and recipes for these or any cast iron products, combined with fresh takes on the best of American cooking, make the one-of–a-kind Cast Iron Cookbook an instant classic. 

The recipes featured in Cast Iron Cookbook are tailored to the material's singular strengths, blending classic dishes like peach cobbler and fried chicken with modern fare like Duck with Apples, Moroccan Lamb-Stuffed Peppers, and Panko-Macadamia-Crusted Salmon.

Product Details

ISBN-13:	9781510720138
Publisher:	Skyhorse Publishing
Publication date:	09/01/2012
Sold by:	Barnes & Noble
Format:	eBook
Pages:	240
Sales rank:	143,780
File size:	25 MB
Note:	This product may take a few minutes to download.

About the Author

Joanna Pruess is an award-winning author, whose cooking articles and recipes have appeared in the New York Times Sunday Magazine, the Washington Post, Food Arts, Saveur, Food & Wine, and the Associated Press syndicate. Her cookbooks include Mod Mex and Seduced by Bacon. She and her husband, restaurant critic Bob Lape, live in the Bronx, New York.

Battman is a celebrated food photographer. His credits include being lead photographer of the Macy’s Thanksgiving Day Parade for ten years, his photos displayed in permanent exhibition at the Empire State Building, and being featured in the New York Times. He lives in New York City.

Editorial Reviews

Though the Griswold company has been making top-of-the-line cast iron cookware since the 1800s, this is their first commissioned cookbook. The recipes, compiled by food writer and cookbook author Pruess (Seduced by Bacon) fittingly mirror the company's century-plus history, combining cast-iron classics like peach cobbler and fried chicken with modern, upscale fare like Duck with Apples, Oranges and Cider, Moroccan Lamb-Stuffed Peppers, and Panko-Macadamia-Crusted Salmon. Pruess also shows readers how to use their skillets to create comfort food favorites like macaroni and cheese, oven-roasted chicken with gravy, deep-dish pizza and croque monsieur sandwiches, as well as luscious desserts like rich and silky clafoutis. Hampered only by a rambling introduction (more than made up for by crucial tips on iron cookware care and maintenance), this collection of everyday recipes will give cooks a new appreciation for this sturdy, too-often overlooked piece of equipment.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Publishers Weekly

If you thought cast iron cooking just pertained to stews, you're in for a delightful treat! Pruess (Eat Tea; Mod Mex) offers tasty recipe ideas: the five-ingredient Mom's Chicken in a Pot is sure to be a midweek dinner favorite; Zucchini Pancakes, calling for zucchini, scallions, mint, feta cheese, and pine nuts, is sure to be a hit as a side dish or appetizer. Pruess also shares tips on cleaning and seasoning cast iron cookware, with an emphasis on Griswold and Wagner products. For a more general cookbook, consider Tracy Barr's Cast-Iron Cooking For Dummies.

Library Journal