Publishers Weekly
03/16/2020
Dahmen, a cookware coppersmith, explains the enduring benefits of copper, iron, and clay in this illuminating how-to and recipe manual. As Dahmen explains, cast iron, with its ability to retain heat, is the workhorse of the kitchen; copper is resistant to rust and has the ability to heat evenly; and clay pots—“the oldest cooking material known to man, and the simplest”—are attractive and versatile for baking a variety of dishes. Dahmen explains the evolution of various methods used to produce cookware, as well as common types, tips on selecting the right pieces, and proper care of one’s collection. Interviews with chefs and craftspeople add texture to Dahmen’s narrative, giving readers a better understanding of and appreciation for these mundane yet solid objects. Home cooks eager to put their cooking vessels to work will appreciate Dahmen’s inclusion of recipes, among them buttermilk pancakes; stuffed beef tenderloin; her family’s pierogi; coq au vin; and an Amish apple pie. This terrific volume is sure to result in a greater respect for kitchen gear among amateur cooks and professionals alike. (Apr.)
From the Publisher
Sara Dahmen's beautifully photographed book is the most useful resource on copper cookware I've come across. . . . Copper, Iron, and Clay is an indispensable cookware reference that every cook should have in their library. I learned so much from it . . . and you will too! — David Lebovitz, author of My Paris Kitchen and Drinking French
Dahmen, a cookware coppersmith, explains the enduring benefits of copper, iron, and clay in this illuminating how-to and recipe manual. . . . This terrific volume is sure to result in a greater respect for kitchen gear among amateur cooks and professionals alike. — Publishers Weekly
Author, coppersmith, and occasional chef Dahmen takes readers on a very personal journey in her discovery of and fascination with copper, iron, and clay. . . . It’s a well-photographed learning adventure peppered with a dozen-plus interviews of artisans, chefs, and manufacturers (e.g., Valerie Gilbert of Mauviel, Giulia Ruffoni of Ruffoni Copper). — Booklist
[Dahmen] describes how she became a coppersmith and started her line of handcrafted products. . . . Along with her passion for historical recreation and her determination to master the physical and technical challenges of the craft. . . . [Her] new book is her way of keeping the practical wisdom she learned from older smiths alive. — Milwaukee Journal Sentinel
Milwaukee Journal Sentinel
[Dahmen] describes how she became a coppersmith and started her line of handcrafted products. . . . Along with her passion for historical recreation and her determination to master the physical and technical challenges of the craft. . . . [Her] new book is her way of keeping the practical wisdom she learned from older smiths alive.
David Lebovitz
Sara Dahmen's beautifully photographed book is the most useful resource on copper cookware I've come across. . . . Copper, Iron, and Clay is an indispensable cookware reference that every cook should have in their library. I learned so much from it . . . and you will too!
Booklist
Author, coppersmith, and occasional chef Dahmen takes readers on a very personal journey in her discovery of and fascination with copper, iron, and clay. . . . It’s a well-photographed learning adventure peppered with a dozen-plus interviews of artisans, chefs, and manufacturers (e.g., Valerie Gilbert of Mauviel, Giulia Ruffoni of Ruffoni Copper).
Booklist
Author, coppersmith, and occasional chef Dahmen takes readers on a very personal journey in her discovery of and fascination with copper, iron, and clay. . . . It’s a well-photographed learning adventure peppered with a dozen-plus interviews of artisans, chefs, and manufacturers (e.g., Valerie Gilbert of Mauviel, Giulia Ruffoni of Ruffoni Copper).
