Cast-Iron Cooking Book Review
|Title:||Cast-Iron Cooking: Recipes & Tips for Getting the Most out of Your Cast-Iron Cookware|
|Published:||2016, Storey Publishing|
|No. of Pages:||96|
|Cover Price:||$12.95 Paperback, $6.99 Kindle|
Rachael Narins takes us outside of the box in Cast-Iron Cooking: Recipes & Tips for Getting the Most out of Your Cast-Iron Cookware with innovative and delicious recipes to make in your cast-iron cookware. For anyone not familiar with cast-iron, the first part of the book has information on choosing cast-iron pans, shapes of cast-iron pans, seasoning and taking care of cast-iron pans, and even reviving cast-iron pans.
The book is organized a little differently from the norm: Breakfast, Lunch and Dinner, Sides and Salads, and Desserts. While there isn’t an overwhelming number of recipes, the recipes that are included are recipes that people will actually want to cook. A new favorite from the book is Carrots and Parsnips with Chimichurri – it’s easy to make and is good enough to even convince parsnip-haters to take notice. Baking the Pan Pizza in cast-iron results in a crust reminiscent of favorite pizzerias, (although the amount of dough is a bit too much for two pizzas). Everyone will love the Chilaquiles with Ranchero Sauce, and the Korean Fried Chicken is incredible.
There are two types of cornbread, Pan-seared Pecan Crusted Fish, and perfect Breakfast Potatoes. There are even desserts like Baked Apples, Cranberry Upside Down Cake, and Hot and Spicy Gingerbread to name a few.
Anyone who enjoys using cast-iron will definitely enjoy cooking from this excellent cookbook.
Special thanks to NetGalley for supplying an advance review copy of this book.
This book may be purchased at Amazon:
Cast-Iron Cooking: Recipes & Tips for Getting the Most out of Your Cast-Iron Cookware, Paperback
Cast-Iron Cooking: Recipes & Tips for Getting the Most out of Your Cast-Iron Cookware, Kindle
Editor's Picks Articles
Top Ten Articles
Content copyright © 2021 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.