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The Cast Iron Skillet Cookbook (2nd Ed)(gnv64)

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The
Cast Iron Skillet Cookbook : Recipes for the Best Pan in Your Kitchen (2nd Ed)
by Sharon Kramis, Julie Kramis
Hearne and Charity Burggraaf
Sasquatch Books | October 2013 | ISBN-10: 1570619050 | ePUB | 113 pages | 16.6 mb
http://www.amazon.com/Cast-Iron-Skillet-Cookbook-Edition/dp/1570619050

The cast iron skillet is the
original gourmet cooking tool. Your grandmother used one, and so does Emeril. The chef's secret is that some dishes come
out better using a $20 cast iron than a $200 super-stainless-copper pan. The fact is, it gets hotter and stays hotter,
meat browns better, vegetables get sautéed rather than steamed, braised dishes benefit from the even heat, and
dessert concoctions turn out with a yummy glaze that's to die for. The mother-daughter team behind this book, Sharon
Kramis and Julie Kramis Hearne, have both worked on the cutting edge of the gourmet food world. But when they get
together in their home kitchens, they often recall the recipes that have been in their family for generations such as
Grandma Kramis' Irish Soda Bread. Their cookbook of 95 great recipes include many classics but also reflects the
international fusion that has overtaken cooking along with the desire to use the best and the freshest ingredients. The
black skillet can turn out both savory (Dungeness Crab Cakes with Tarragon Aioli, Grilled Prosciutto-Wrapped Radicchio
with Balsamic Vinegar and Olive Oil) and sweet (Dutch Baby, Warm Pear Ginger Upside-down Cake). This warm-hearted
cookbook expresses a sophisticated food sense with its blend of old and new. This is the cookware that moves
effortlessly from the stovetop to the oven to the table. I even goes outdoors, as some of the recipes reveal. This
collection of recipes--simple food, done well--invites all cooks to get reacquainted with the versatile cast iron
skillet.

About the Authors
Mother-daughter duo Sharon Kramis and Julie Kramis Hearne have earned their
culinary stripes. Sharon was a student and protégé of James Beard and has been a restaurant consultant for 30
years. Julie Kramis Hearne was a chef at the Herb Farm for many years.

CONTENTS
Acknowledgments
Introduction
your cast iron pan - How to make the most of the best pan in your kitchen
breakfast & brunch -
Quick bites and leisurely brunches for a great 
appetizers - Savory fare for a warm welcome
entrées - From
traditional family favorites to flavors from around the world
vegetables & sides - Ideal accompaniments to any
meal
outdoor cookery - Secrets to Dutch oven success
desserts - Rustic tarts, classic cakes, and other tasty
delights
Resources
Index
About the Authors

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