Cast Iron Cooking: 50 Gourmet-Quality Dishes from Entrees to Desserts

By Dwayne Ridgaway

Book Overview

The adage "everything old is new again" is proven to be true once more as evidence of the resurgence in popularity of cooking with cast iron. Celebrity chefs like Emeril, Paula Deen, Rachel Ray, and Alton Brown are touting the virtues and versatility of cast-iron cookware. Now cooking enthusiasts can learn the age-old techniques that have made cast iron cooking a perennial favorite. Cast Iron Cooking describes attributes of cast-iron pans and how best to use them; provides a review of all shapes, kinds, and brands of iron utensils; and explains what each is best suited for. It includes recipes for easy, healthy, gourmet-quality dishes from entrees to desserts made in cast-iron pans. A special chapter covers live-fire and charcoal cooking and grilling with cast iron. (Psst Cast-iron cookware is perfect for outdoor cooking and entertaining.) Sidebars cover interesting facts about cast iron, such as its history as a chuck-wagon favorite, how to use a Dutch oven with live coals, how to prepare and maintain a natural no-stick surface (a process called "seasoning") on these pans, and more.

• Format: Paperback
• Language: English
• ISBN: 1592532373
• ISBN13: 9781592532377
• Release Date: June 2006
• Publisher: Quarry
• Length: 128 Pages
• Weight: 0.83 lbs.
• Dimensions: 0.4" x 8.3" x 7.9"