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Cast-Iron Cooking: Recipes & Tips for Getting the Most out of Your Cast-Iron Cookware
Download Cast-Iron Cooking: Recipes & Tips for Getting the Most out of Your Cast-Iron Cookware
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From the Back Cover
Durable and Versatile Cast-iron cookware makes a timeless addition to your kitchen. Whether on any stovetop or grill, in the oven, or over an open fire, cast iron is a classic and healthy natural alternative to chemical nonstick coatings. Seasoning and caring for your cast-iron cookware is easy and straightforward with friendly instruction from author and food writer Rachael Narins. These 40 delightful recipes will have you making everything from blueberry coffee cake to fried lamb chops in your cast-iron pans.
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About the Author
Rachael Narins, author of Cast-Iron Cooking, is a chef, culinary educator, and food writer based in Santa Monica. She is a graduate of the California Culinary Academy, a regular contributor to the L.A. Weekly food section, and has written about food preservation for the Los Angeles Times. Her work has also appeared in Organic Gardening Magazine, Bust, Edible Westside and more. In 2008, Narins founded Chicks with Knives, a culinary event company. During the summer of 2014, she served as the VIP culinary judge on an episode of Kitchen Kickstarter on NBC, and is currently the Cast Iron Expert on Feed Feed.
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Product details
Paperback: 96 pages
Publisher: Storey Publishing, LLC (August 9, 2016)
Language: English
ISBN-10: 1612126766
ISBN-13: 978-1612126760
Product Dimensions:
7 x 0.2 x 9 inches
Shipping Weight: 12 ounces (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
49 customer reviews
Amazon Best Sellers Rank:
#89,772 in Books (See Top 100 in Books)
I have many cast-iron pans, there is definitely a different way of cooking with them, and this book covers these aspects, with lovely recipes and photos it was a joy to read. The recipes are extremely easy to follow, instructions and explanations are good and the meals are delicious and different. This book was provided to me in return for a honest and unbiased review.
I bought a cast-iron skillet years ago, but I have barely used it. I've never been sure just what to do with it. I mean, you can't cook without non-stick coating, right? So I was eager to learn from this book how to use my cast-iron skillet; how to care for it.This cookbook is slightly different from most cookbooks, as there isn’t an extensive introduction. Usually a cookbook has fairly detailed intro that gives a glimpse into the thought that went into the cookbook, history, cooking equipment, cooking techniques, etc. This book does that, but in much briefer style, and after a dozen pages you are diving into the recipes. I liked this! They got to the point, told you what you needed to know, and moved on to the meat of it!You learn about the different types of cast-iron. Not only the traditional skillet, but also griddles and pots and specialty pans. You learn how to best "season" the pan (so you have no need for that non-stick coating I mentioned earlier), and a "seasoned" pan vs. enameled cast iron, and what not to do with cast iron.It's broken into chapters for Breakfast, Lunch and Dinner, Sides and Snacks, and Dessert. All recipes are cooked in a cast-iron pan, whether on the stovetop, in the oven, or over an outdoor fire. Classic recipes like Fried Chicken or Steaks with Red Wine Sauce, something a little more unexpected like Baked Crab & Shrimp or Charred Eggplant Dip, or a dessert of Cranberry Upside-Down Cake.Each recipe is showcased with a full page picture and the recipe title boldly stretched across it. Bright and colorful and yummy photography, simple and easy-to-read ingredient list, and numbered recipe steps.I decided to make the Korean Short Ribs (galbi). The recipe called for "flanken-cut beef short ribs", and I had no clue what "flanken-cut" was. It would have been nice if it had explained this. Regardless I just used what I had on hand.The ribs were marinated for 24 hours in a soy sauce/rice marinade with scallions, pears, onion, garlic and ginger. Then they were cooked in a hot cast iron skillet.Yum!The trouble is that my skillet is now coated in cooked-on marinade, and it does not want to come clean. Which leads me to my only real complaint: This book didn't give me explicit instructions for how to clean off cooked-on food and grime, nor what type of scrubbing pads I could use (rather than what I can't use).But that's really my only complaint. The book is concise at under 100 pages, beautifully done, with tantalizing recipes. It's informative and inspirational, and I love it!
Every recipe is a hit! Love the pizza recipe so much we can no longer order pizza out as our homemade is so wonderful. And its fun to make.
Great recipes that one might actually make! We tried the North African lamb chops which were delicious...it might be my new favorite meal. The dishes in the book all look delicious and seem achievable. I can't wait to try some other recipes.
I really love Storey Publishing and review for them frequently. It is because of the quality of their books and Ms. Narin's Cast-Iron Cooking is a prime example of this.While the traditional care of a cast iron skillet is included, it is the recipes that really make this book stand out. Interesting, unique breakfast to desserts recipes go beyond what is seen in other cast iron skillet recipe books I have reviewed. Recipes are simple and laid out well with photos to accompany most if not all. Ms. Narins even included some vegetarian recipes. However, they are very limited.This book is definitely worth the purchase price, especially for the ebook version.
Beautiful looking cook book. Some very nice recipes. My only criticism is there weren't many recipes
Great recipes!
Bought it with a cast-iron pan for a birthday present and they loved the recipes in it.
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