Books & Bibles
Entertainment
Fashion & Jewelry
Gifts & Giving
Home Decor & Accents
Kitchen & Gourmet
Beauty & Health
Specialty Stores
|
|
|
|
|
|
Cooking in Cast Iron: Yesterday's Flavors for Today's Kitchen
| Our Price |
$ 15.80
|
|
| Retail Value |
$ 17.95 |
|
| You Save |
$ 2.15 (12%) |
|
| Item Number |
524059 |
|
|
|
|
|
|
Item Description...
Overview
An introduction to the benefits of cooking with cast iron cookware furnishes more than 150 recipes--including main and side dishes, breads, and desserts--that demonstrate the versatility of cast iron, featuring such delectable treats as Pan-Fried Catfish, Mexican Rise with Annatto and Avocado, Bananas Foster, and Red Pepper Gorgonzola Bread Pudding. Original. |
Item Specifications...
Pages 238
Dimensions: Length: 0.75" Width: 7.5" Height: 9.25"
Weight: 1.05 lbs.
Binding Softcover
Release Date Sep 1, 2001
ISBN 155788367X
EAN 9781557883674
UPC 075478017959
|
Availability 3 units.
Availability accurate as of May 26, 2012 05:15.
Usually ships within one to two business days from Momence, IL.
Orders shipping to an address other than a confirmed Credit Card / Paypal Billing address may incur and additional processing delay.
|
Product Categories
Similar Products
Reviews - What do our customers think?
 | NOT a cast iron cookbook Sep 8, 2007 |
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. | | |  | Looks good! Apr 4, 2007 |
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. | | | | Excellent Cookbook! Dec 29, 2003 |
| 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. | | |  | Useful, not exceptional Jan 21, 2003 |
| 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. | | | | Good Intro, Good recipes, clearly written Jun 8, 2002 |
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. | | | Write your own review about Cooking in Cast Iron: Yesterday's Flavors for Today's Kitchen
|
|
(0 Items)
