The Everything Cast-Iron Cookbook

The Everything Cast-Iron Cookbook

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by Cinnamon Cooper
     
 

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Every chef worth her skillet knows cast iron beats nonstick every time! In The Everything Cast-Iron Cookbook, you'll learn how easy it is to create healthy and delicious recipes with these versatile pans. Food writer and cast-iron enthusiast Cinnamon Cooper shows you how to make 300 mouth-watering recipes, including:

  • Quinoa and Beef-Stuffed Acorn

…  See more details below

Overview

Every chef worth her skillet knows cast iron beats nonstick every time! In The Everything Cast-Iron Cookbook, you'll learn how easy it is to create healthy and delicious recipes with these versatile pans. Food writer and cast-iron enthusiast Cinnamon Cooper shows you how to make 300 mouth-watering recipes, including:

  • Quinoa and Beef-Stuffed Acorn Squash
  • Seared and Roasted Pork Belly
  • Smoked Turkey Chili
  • Roasted Tomatillo and Green Chili Sauce
  • Icelandic Sugar-Glazed Potatoes
  • Shrimp and Avocado Pasta with a Tequila Tomato Sauce
  • Fresh Fig Muffins
  • Upside-Down Apple Pie
From fried chicken as scrumptious as Grandma's to spicy exotic Palak Paneer, these recipes will satisfy all year long. And this cookbook guides you though purchasing, seasoning, and cleaning your cast-iron pans. Cooking with cast iron proves what once was old is new again!

Editorial Reviews

Library Journal
In Cooper's weekly cooking column for Chicago's online magazine Gapers Block (www.gapersblock.com), she advocates cast-iron cooking to 2000–5000 readers. Here, after introducing the benefits of cooking with cast iron, how to choose and clean cast-iron cookware, and cooking tips, she presents recipes for the beginning cook for such dishes as Ginger Chicken (which calls for boneless chicken breasts, ginger, brown sugar, and crushed pineapple), Swedish Meatballs, and Early American Johnnycakes (with cornmeal, salt, sugar, water, and oil). Highly recommended for the variety of recipes and organization (recipes are organized by skillet, griddle, and Dutch oven).

Product Details

ISBN-13:
9781440502255
Publisher:
Adams Media
Publication date:
06/18/2010
Pages:
304
Sales rank:
209,213
Product dimensions:
7.80(w) x 9.10(h) x 0.80(d)

Related Subjects

Meet the Author

Cinnamon Cooper began cooking for her family of five at the age of fifteen, and uses cast-iron skillets on an almost-daily basis. She has worked at Williams-Sonoma, and was recently quoted in the Chicago Sun-Times about the benefits of cast-iron cooking. In 2003 she began writing a weekly cooking column titled "One Good Meal" for Gapers Block (www.gapersblock.com), a Chicago-centered news and events web magazine, where she encourages cooks to experiment with ingredients. In her column she highlights the joys of using cast iron to 2,000 to 5,000 weekly readers.

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Everything Cast-Iron Cookbook 3.3 out of 5 based on 0 ratings. 7 reviews.
Erickson_and_Co More than 1 year ago
In the past six months our family has been trying to convert all of our cookware to cast iron. Although we still have a few items to replace we love cooking with our cast iron and we love this cookbook to go with our new cookware. The first thing that I noticed when I got this book is that it is full of recipes that our family will actually eat. Not many crazy exotic ingredients that I can’t find and the ingredient lists aren’t so long that they overwhelm us. The instructions are easy to follow and most recipes are really easy to make. Some of our family’s favorite recipes include: Irish Soda Bread, Not So Fancy Apple Turnover, Ebelskiver (a Scandinavian pancake), Refried Beans (I had never made homemade refried beans before this book and these are delicious, way better than out of a can!), Malassadas (Portuguese fries donuts), Scones, Almond Shortbread Cookies, Early American Johnnycakes, Swiss Steak, Sweet and Sour Pork, Ginger Chicken, Kansas City Barbecue Sauce (we freeze this so we always have some on hand), Chipotle Orange Sauce, and Turkey Mole (we usually use chicken though because we eat a lot of chicken). There are so many great recipes in this book. The recipes are broken into the following categories: Recipes to cook in a new skillet, recipes for one in a small skillet, sauces, vegetables in a skillet, chicken and poultry in a skillet, fish and shellfish in a skillet, pork in a skillet, beef in a skillet, lamb and game in a skillet, recipes for a grill pan, recipes for a griddle, recipes for a chicken fryer or fryer kit, recipes for a dutch oven, soups and stews, and recipes for bakeware and desserts. These categories make it easy to find something for dinner based on the ingredients that we have on hand. I really like the layout the books in “The Everything” series has. They always start out with a great introduction chapter and The Cast-Iron Cookbook is no exception. The introduction chapter, entitled Getting Back to Basics with Cast-Iron Cookware, has a lot of great tips and information. It gives the benefits of using cast iron, how to choose a new or used pan, how to season or reseason a pan, how to clean and prep a pan once it is seasoned, how to clean and store, tips, and precautions. Since we have started using cast iron my husband has been doing a lot of research on cast iron cookware and all the information in this chapter agrees with most of the information he has found. I would recommend this cookbook for people who are looking to try cast iron cookware out or people who already are experts at using their cast iron. The wide variety of recipes is great – there are 300 recipes to choose from – so everybody should be able to find ones they like. I received this book for free to review. However, this did not influence my opinions.
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