Cast-Iron Cooking Book Review

Cast-Iron Cooking Book Review
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Title: Cast-Iron Cooking: Recipes & Tips for Getting the Most out of Your Cast-Iron Cookware
Author: Rachael Narins
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






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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.