For three decades, Ellen Brown has proven herself a food writer who can shine new light on just about any aspect of American cookery, and her new book proves, once and for all, that a cherished black iron skillet can be the most versatile-and most modern-of kitchen tools to turn out everything from fried chicken to desserts. -John Mariani, author of The Encyclopedia of American Food & Drink
This is one of those rare beautiful cookbooks you'll actually use. In fact, I'd venture to guess that you'll likely be compelled to open it daily-or at least every time you draw up a grocery list-and that your trusty skillet will soon settle in to a most convenient storage spot: the stovetop. -Liana Krissoff, author of Canning for a New Generation
Ellen Brown's book details the maintenance of old-fashioned skillets, and tells the colorful history of cast iron. Full of updated and everyday classic recipes and useful tips, Ellen has done it again, making The New Cast Iron Skillet an indispensable resource. -Joan Nathan, author of Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France
Ellen Brown is like a well-seasoned cast iron skillet-both continue to improve with age. Ellen has compiled a scrumptious collection of original and heirloom recipes for America's favorite cooking utensil. Great cookbooks and great skillets last forever. Fortunate are those who buy or inherit both. -Irena Chalmers, author of Food Jobs 2: Ideas and Inspiration for Your Job Hunt
If you're looking for merely a reference to get you through dinner, go elsewhere because The Cast Iron Skillet Cookbook is far more than that. It's a damn fine work that's at once a treatise, chronicle, and paean to perhaps the most versatile tool in a cook's arsenal. Ellen Brown understands the love, history, and family traditions that are infused into the very iron of these skillets. And her recipes reflect that. I promise you, with this book your cast iron skillet will never again leave the top of your stove. It's that good. -David Leite, publisher of the two-time James Beard Award-winning website Leite's Culinaria (LCcooks.com)
For three decades, Ellen Brown has proven herself a food writer who can shine new light on just about any aspect of American cookery, and her new book proves, once and for all, that a cherished black iron skillet can be the most versatile-and most modern-of kitchen tools to turn out everything from fried chicken to desserts. -John Mariani, author of The Encyclopedia of American Food & Drink
This is one of those rare beautiful cookbooks you'll actually use. In fact, I'd venture to guess that you'll likely be compelled to open it daily-or at least every time you draw up a grocery list-and that your trusty skillet will soon settle in to a most convenient storage spot: the stovetop. -Liana Krissoff, author of Canning for a New Generation
Ellen Brown's book details the maintenance of old-fashioned skillets, and tells the colorful history of cast iron. Full of updated and everyday classic recipes and useful tips, Ellen has done it again, making The New Cast Iron Skillet an indispensable resource. -Joan Nathan, author of Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France
Ellen Brown is like a well-seasoned cast iron skillet-both continue to improve with age. Ellen has compiled a scrumptious collection of original and heirloom recipes for America's favorite cooking utensil. Great cookbooks and great skillets last forever. Fortunate are those who buy or inherit both. -Irena Chalmers, author of Food Jobs 2: Ideas and Inspiration for Your Job Hunt
If you're looking for merely a reference to get you through dinner, go elsewhere because The Cast Iron Skillet Cookbook is far more than that. It's a damn fine work that's at once a treatise, chronicle, and paean to perhaps the most versatile tool in a cook's arsenal. Ellen Brown understands the love, history, and family traditions that are infused into the very iron of these skillets. And her recipes reflect that. I promise you, with this book your cast iron skillet will never again leave the top of your stove. It's that good. -David Leite, publisher of the two-time James Beard Award-winning website Leite's Culinaria (LCcooks.com)
