Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All
Here we have a superb cookbook focused entirely on using cast-iron skillets. Although you can use any of your heavy fry-pans, the recipes are designed for its heavier counterpart, iron. The authors spend plenty of very good discussion on the use of cast-iron, how to use them what to buy and particularly the difference between plain and enameled ware. Cook it in Cast Iron includes a huge collection of wonderful recipes, each tested, retested and photographed in America’s Test Kitchen. The authors were careful to keep home cooks convenience in mind while preparing recipes.
Each recipe starts with a longish paragraph: Why This Recipe Works; these are very good and are suggested reading before you start instructions. Recipe writing is excellent, instructions easy to follow, ingredients readily available. They are not recipes for beginner cooks but neither are they complex, with beautiful full-page photo with every recipe. Some are perfect for weekday cooking, others take longer when time is not limited. There are many very good thumbprint photos with tips on certain recipe steps. The recipes are original, even unique. For convenience, each chapter stars with a list of recipes within that chapter.
This cookbook is a winner.
Chris Hayden has been working at City Book Review since 2012, so that makes him the keeper of knowledge. He manages the office and book reviewers (all 200 of them!), which is no small feat. If you’re looking at the book reviews here, you’re seeing them because he sent the books out for review. Without him, this place would fall apart, because no one else in the office knows how to use the postage machine. Two words: job security.
|Page Count||293 pages|
|Amazon||Buy this Book|
|Category||Cooking, Food & Wine|