Cast Iron Cuisine From Breakfast to Dessert

Cast Iron Cuisine From Breakfast to Dessert

Grandma's Skillet Reborn

Book - 2009
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From country cabin to city digs, Cast Iron Cuisine: From Breakfast to Dessert has you covered.Discover flavor secrets of chefs: stockmaking, reduction sauces, mirepoix, aging meats to perfection. Explore bread making in loaf pans or in a skillet. Enjoy original and time-tested dishes for traditional cast iron ware or modern kitchenware. 130 high-flavor, cost-conscious recipes for joyous omnivores, outdoor folk and city folk alike-including the family dog. Grandma's cast iron skillet never had it so good. Food cooked in cast iron just tastes better. That's not just an opinion, that is a fact observed by anyone that has ever cooked in cast iron. Linda and Matt Morehouse's Cast Iron Cuisine: From Breakfast to Dessert is an excellent collection of time tested recipes that are cooked in cast iron. Once you try cast iron cooking, you'll never go back to your 'old pans'. -Gregory Stahl, founder of the Wagner and Griswold Society. An excerpt of Cast Iron Cuisine, including recipes, is available on webuildbooks.com at webuildbooks.com/castiron.html
Publisher: Arcata, Calif. : Paradise Cay Pub., c2009.
Edition: 1st ed.
ISBN: 9780939837847
0939837846
Branch Call Number: 641.578 Morehous
Characteristics: xvi, 160 p. :,ill. ;,15 x 23 cm.
Additional Contributors: Morehouse, Linda

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JCLJoyceM May 04, 2016

The title is a bit misleading; some recipes are salads and don’t require heating anything, or have only fried bacon as the cooked item. These are rustic recipes and the authors like to use less-processed ingredients such as raw or brown sugar. Linda Morehouse notes her practice of altering cookie... Read More »


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JCLJoyceM May 04, 2016

The title is a bit misleading; some recipes are salads and don’t require heating anything, or have only fried bacon as the cooked item. These are rustic recipes and the authors like to use less-processed ingredients such as raw or brown sugar. Linda Morehouse notes her practice of altering cookie recipes by halving the shortening amount and using sour cream, Neufchatel cheese or olive oil for the other part. They do apologetically note when a recipe has no claim to being healthy. Some involve ingredients that aren’t common: goat, venison, deer liver. Not everyone has an entire cabinet of cast-iron and the authors note, “if you don’t have the cast-iron models, use their ordinary cousins.”
The advice to wipe gently with hot soapy water goes against all other advice I have seen. No soap of any kind is the mantra of most cast-iron users.

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