The Cast Iron Skillet Cookbook (2nd Ed)(gnv64)seeders: 86
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The Cast Iron Skillet Cookbook (2nd Ed)(gnv64) (Size: 16.63 MB)
Description 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 Related Torrents
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