Cast Iron Cookbook: Delicious and Simple Comfort Food

Overview

Cast iron is an original material that evenly holds even heat and lasts virtually forever. Yet there has not been a cookbook that lives up to cast iron’s versatility and timeless appeal. Until now. With this gorgeous, colorful entry into the field, Griswold and Wagner Cast Iron Cookbook combines the best of modern day cooking with the wonderful old-time feel of the Griswold cooking line of the 1800s. Recipes for and illustrations of collectible pans, from aebleskiver (Danish apple pans) to golfball, combined with...

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1602398038 This is a brand new 224 page hardcover in dustjacket. It is an excellent copy, with no marks or defects.

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2009 Hardcover New 1602398038 This is a brand new 224 page hardcover in dustjacket. It is an excellent copy, with no marks or defects.

Ships from: Saint Cloud, MN

Usually ships in 1-2 business days

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Overview

Cast iron is an original material that evenly holds even heat and lasts virtually forever. Yet there has not been a cookbook that lives up to cast iron’s versatility and timeless appeal. Until now. With this gorgeous, colorful entry into the field, Griswold and Wagner Cast Iron Cookbook combines the best of modern day cooking with the wonderful old-time feel of the Griswold cooking line of the 1800s. Recipes for and illustrations of collectible pans, from aebleskiver (Danish apple pans) to golfball, combined with fresh takes on the best in American cooking, make this an instant classic of a cookbook.

We’re spending an unprecedented amount of time in our kitchens these days, and readers want simple cooking that they can use everyday on a familiar pan. Cast iron cooking is versatile, healthy, and above all, easy. Here, are traditional recipes that have a modern twist, such as three pepper frittata, rosemary-garlic cornbread, barbecue shrimp and white beans, caramel apple tartine, and much more. Branded with the venerable Griswold name, this book is poised to make all other cast iron cookbooks obsolete.

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Editorial Reviews

Publishers Weekly
Though the Griswold company has been making top-of-the-line cast iron cookware since the 1800s, this is their first commissioned cookbook. The recipes, compiled by food writer and cookbook author Pruess (Seduced by Bacon) fittingly mirror the company's century-plus history, combining cast-iron classics like peach cobbler and fried chicken with modern, upscale fare like Duck with Apples, Oranges and Cider, Moroccan Lamb-Stuffed Peppers, and Panko-Macadamia-Crusted Salmon. Pruess also shows readers how to use their skillets to create comfort food favorites like macaroni and cheese, oven-roasted chicken with gravy, deep-dish pizza and croque monsieur sandwiches, as well as luscious desserts like rich and silky clafoutis. Hampered only by a rambling introduction (more than made up for by crucial tips on iron cookware care and maintenance), this collection of everyday recipes will give cooks a new appreciation for this sturdy, too-often overlooked piece of equipment.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Library Journal
If you thought cast iron cooking just pertained to stews, you're in for a delightful treat! Pruess (Eat Tea; Mod Mex) offers tasty recipe ideas: the five-ingredient Mom's Chicken in a Pot is sure to be a midweek dinner favorite; Zucchini Pancakes, calling for zucchini, scallions, mint, feta cheese, and pine nuts, is sure to be a hit as a side dish or appetizer. Pruess also shares tips on cleaning and seasoning cast iron cookware, with an emphasis on Griswold and Wagner products. For a more general cookbook, consider Tracy Barr's Cast-Iron Cooking For Dummies.
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Product Details

  • ISBN-13: 9781602398030
  • Publisher: Skyhorse Publishing
  • Publication date: 11/1/2009
  • Pages: 213
  • Product dimensions: 8.20 (w) x 8.10 (h) x 1.20 (d)

Meet the Author

Joanna Pruess is an award-winning author, whose cooking articles and recipes have appeared in the New York Times Sunday Magazine, the Washington Post, Food Arts, Saveur, Food & Wine, and the Associated Press syndicate. Her cookbooks include Mod Mex and Seduced by Bacon. She and her husband, restaurant critic Bob Lape, live in the Bronx, New York.

Battman is a celebrated food photographer. His credits include being lead photographer of the Macy’s Thanksgiving Day Parade for ten years, his photos displayed in permanent exhibition at the Empire State Building, and being featured in the New York Times. He lives in New York City.

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Sort by: Showing 1 Customer Reviews
  • Posted January 27, 2012

    A must-have cast iron cookbook

    This is a great cookbook for the cook that is new to cast iron as well as an experienced cook looking for classic recipies. Easy to follow recipies whether you're starting out with a "new" cast iron pan, or have been using cast iron for years. Great tasting recipies, includes simple variations if you choose, cast iron care, and bonus clippings of old recipies. This is a great book that I refer to anytime I'm looking for something different for dinner, and know that I won't be dissapointed by the outcome.

    2 out of 2 people found this review helpful.

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