From country cabin to city digs, Cast Iron Cuisine: From Breakfast to Dessert has you covered.Discover flavor secrets of chefs: stockmaking, reduction sauces, mirepoix, aging meats to perfection. Explore bread making in loaf pans or in a skillet. Enjoy original and time-tested dishes for traditional cast iron ware or modern kitchenware. 130 high-flavor, cost-conscious recipes for joyous omnivores, outdoor folk and city folk alike-including the family dog. Grandma’s cast iron skillet never had it so good. “Food cooked in cast iron just tastes better. That’s not just an opinion, that is a fact observed by anyone that has ever cooked in cast iron. Linda and Matt Morehouse’s Cast Iron Cuisine: From Breakfast to Dessert is an excellent collection of time tested recipes that are cooked in cast iron. Once you try cast iron cooking, you’ll never go back to your ‘old pans’. ” – Gregory Stahl, founder of the Wagner and Griswold Society.
An excerpt of Cast Iron Cuisine, including recipes, is available on webuildbooks.com at webuildbooks.com/castiron.html
The authors introduce home chefs to the joys of cast iron cooking with tips on how to choose and care for cast iron ware and 130 recipes that include a short history, variations, accompaniments, and wine recommendations. The variety of dishes (soups, cookies, pancakes, stakes, and even dog treats) presented will open even the most experienced cook’s eyes to the possibilities of cast iron cooking. Meat eaters are sure to find a few new recipes, such as Goat Loaf, which uses bacon, ground goat meat, eggs, and old-fashioned oats. Internet resources are also listed. ~ Library Journal
About the Author
Matt & Linda Morehouse are the authors of Cast Iron Cuisine.