Solid, plain, steady, trustworthy-this might be the tool to reunite the two Americas!
-The New York Times Book Review
With more than 100 recipes-from classic bread pudding to internationally inspired pork katsu-plus bright photos and tips on skillet care, this cookbook will delight cast iron enthusiasts and newcomers alike.
-Alaska Airlines Magazine
Owners of cast iron skillets will find this packs in a fine set of recipes created by the mother/daughter authors Sharon Kramis and Julie Kramis Hearne, blending old and new styles and flavors in nearly a hundred appealing dishes. Color photos pepper ideas on using the cast iron skillet to bake and cook and are accompanied by tips on care of the skillet.
-The Midwest Book Review
Cast Iron Skillet Cookbook: Recipes for the Best Pan in Your Kitchen has been revised and expanded in this new edition, and provides cooks with a lovely collection of single-pan recipes for everything from main courses to desserts. Rack of Lamb in a skillet? Sticky Buns? Crispy Lamb Skewers? All these and more receive step-by-step instructions, easy recipes that don't require any special ingredients, and a peppering of color photos throughout. Any who have wanted to use the cast iron skillet for more than just occasional stir-fries will find this packed with different techniques and an appoach designed to make the most of cast iron cookery.
-The Bookwatch
Sharon Kramis and Julie Kramis Hearne are cast iron skillet mavens. This book, Cast Iron Skillet, was a best seller in its first edition. Now, it has been revised, extended, made a little more contemporary, and friendly to those who favor veggies on their plate... And here these two experts are rolling out more cast iron gems. There's a need to stop, look, and listen. Oh, to cook and taste and relish, too!
-Cooking by the Book
Without reservation, I can say that if this is typical of how cast iron food tastes, then these authors have made a believer out of me.... It's an amazing book which has made me a bona fide cast iron skillet user. Our copy, already marked from ingredients - the sign of a great cookbook - is going right on the shelf in our kitchen near our cast iron pan where it belongs.
-Lessons Learned from the Flock
Kramis and Hearne helpfully preface their recipes with a cast iron maintenance debriefing. You'll really start to warm to cast iron when you picture a puffed Dutch baby, a golden Dungeness crab quesadilla, hearty beef stew, or tender baked halibut...So dig out that cast iron cookware from the back of the cupboard-you'll find out it's more than a relic of the woodstove era.
-Northwest Palate magazine
