The New Cast Iron Skillet Cookbook: 150 Fresh Ideas for America's Favorite Pan

The New Cast Iron Skillet Cookbook: 150 Fresh Ideas for America's Favorite Pan

"The Cast Iron Skillet Cookbook is . . . a damn fine work that is immediately a composition, narrative, and paean to maybe the most flexible device in a cook's munititions stockpile. . . . I guarantee you, with this book your cast iron skillet will never again leave the head of your oven. It's that acceptable." — David Leite, distributer of the double cross James Beard Award-winning site Leite's Culinaria (LCcooks.com)

Cast iron skillets are blasting in notoriety: they're flexible, they're generally modest, and they don't have the harmful synthetic concoctions delivered by fake nonstick container. Despite the fact that cast iron was the main skillet in grandmother's kitchen, these 150 plans are new and refreshed. They extend from conventional skillet top picks, as Seared Chicken Hash, Spanish Potato and Sausage Tortilla, and container singed steaks and cleaves, to astonishing dishes like cornbread with an Italian turn; quesadillas loaded up with brie, papaya, and pineapple; and a gingerbread cake finished off with new pears.

About the Author
Ellen Brown gained the national limelight as the founding food editor of USA Today as well as one of the founders of the New American Cuisine movement. She has written 40 cookbooks, including the critically acclaimed Cooking with the New American Chefs (Harper & Row), which won second place in the Tastemaker Awards, and the 1989 IACP Award-winning Gourmet Gazelle Cookbook (Bantam Books). She now writes a weekly column for the Providence Journal, and her articles have appeared in numerous publications, including the Washington Post, the Los Angeles Times, Bon Appétit, and Art Culinaire. In 1985, she was inducted into the prestigious "Who's Who of Cooking in America." She lives in Providence, RI.

Great book, Great skillet recipes. I've gone back to using all of my Cast Iron Skillets and Dutch Oven having tired of non-stick pots and pans that peel into the food. Can't remember why I packed the cast iron in boxes and put them on a shelf in the Garage, but they are all back in the kitchen, having been re-seasoned and are the darlings of my life once again. This book will remind you how to care for these family heirlooms and provide you with delicious recipes to boot. I highly recommend the book, it is well written.-C. Blackwell

I simply had the winter-blues and went looking for inspiration at my local library when I fell in love with this book. What has impressed me the most is the huge range of recipes that I never considered using my cast iron pans for: sticky buns, tortillas, soda bread, fruit tarts, veggie pancakes... I also appreciate the fresh take on traditional meat-centric recipes. For example, the chicken potpie recipe is packed with delicious veggies and fresh herbs I harvested from our garden. And it has a ton of egg recipes in the brunch section, which is a big win for us since we keep a backyard flock of hens.Initially I borrowed this book from the library, but quickly realized I needed to buy my own copy. It's a welcomed addition to my kitchen library and I feel confident that I'll be cooking and baking from this book for years to come.-HipChickDFick 

If you have been wanting to use your iron skillets for more than bacon and eggs this is the book for you! You will find lots of ideas and tips for using your iron skillets. I highly recommend this book.-BarbKy 

Download Ebook The New Cast Iron Skillet Cookbook: 150 Fresh Ideas for America's Favorite Pan | 19 Mb | Pages 272 | EPUB | 2014

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