Cooking in Cast Iron: Yesterday's Flavors for Today's Kitchen
by Mara Reid Rogers
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Book Summary Information
Author: Mara Reid RogersEdition: Paperback
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2001-09-01
ISBN: 155788367X
Number of pages: 256
Publisher: HP Trade
Book Reviews of Cooking in Cast Iron: Yesterday's Flavors for Today's Kitchen
Book Review: Looks good!
Summary: 5 Stars
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.
Summary of Cooking in Cast Iron: Yesterday's Flavors for Today's Kitchen
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 Fil?
* Thai-style "Paella"
* Mexican Rice with Annatto and Avocado
* Indian Basmati Pilau
* Red Pepper Gorgonzola Bread Pudding
* Bananas Foster
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