Cooking in Cast Iron: Yesterday's Flavors for Today's Kitchen 
asked by costa on November 21, 2006 8:55 PM
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
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
Reviews
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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.
reviewed by wellness on November 29, 2006 3:34 AM
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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.
reviewed by samoan on November 29, 2006 3:29 PM
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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.
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.
reviewed by bones on November 29, 2006 6:42 PM
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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+.
reviewed by squeege on November 29, 2006 6:52 PM