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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Product Details
Author:
Mara Reid Rogers
Paperback:
256 pages
Publisher:
HP Trade
Publication Date:
September 01, 2001
Language:
English
ISBN:
155788367X
Product Length:
9.2 inches
Product Width:
7.4 inches
Product Height:
0.8 inches
Product Weight:
0.8 pounds
Package Length:
9.2 inches
Package Width:
7.4 inches
Package Height:
0.9 inches
Package Weight:
1.0 pounds
Average Customer Rating:
based on 8 reviews
Customer Reviews
Average Customer Review: ( 8 customer reviews )
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Most Helpful Customer Reviews
58 of 59 found the following review helpful:
Valuable Apr 22, 2002
By Scholar
"18th century student"
I have been cooking with dutch ovens for years. I am also involved in 18th cent reenacting so I do use my cast iron quite a bit. I think this cookbook is great because the recipes are modern, easy to make and use ingredients readily available in the grocery store. Some dutch oven/cast iron cookbooks try to be too authentic and have recipes for poached rabbitt with skunk cabbage, etc., but not this one. The 1st recipe we tried was Shaker style chicken with apple and cream sauce--an A+.
89 of 96 found the following review helpful:
Useful, not exceptional Jan 21, 2003
By Jason J Hyatt 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.
27 of 29 found the following review helpful:
Excellent Cookbook! Dec 29, 2003
By Lori Hinkle
"Emerald"
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.
21 of 23 found the following review helpful:
NOT a cast iron cookbook Sep 08, 2007
By S. Williams 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.
14 of 16 found the following review helpful:
Good Intro, Good recipes, clearly written Jun 08, 2002
By Mark Thomas Paul 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.
based on 8 reviews
Valuable Apr 22, 2002
By Scholar
"18th century student"
Useful, not exceptional Jan 21, 2003
By Jason J Hyatt
NOT a cast iron cookbook Sep 08, 2007
By S. Williams
