Cast Iron Skillet Big Flavors - Softcover

Kramis, Sharon; Hearne, Julie Kramis

Softcover

ISBN 10: 1570617406 ISBN 13: 9781570617409

Verlag: Sasquatch Books, 2011

Inhaltsangabe

Rare Book

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Críticas:

This book leaves Cookie and his chuck-wagon stove in the dust and sets a whole new standard for cast-iron. Educating the reader on everything from how to buy cast-iron to how to season and care for it, the book covers all the necessities of cast-iron cooking. Instead of just showing you how to cook your everyday skillet dishes on the iron, the book moves beyond conventional and teaches whole new ideas and skillet paradigms... This book is an absolute requirement for the kitchen. San Francisco / Sacramento Book Review Is there anything that can't be made in a cast-iron skillet? We pull ours out any chance we get for Baked Mac and Cheese, Pull-Apart Rolls and Tarte Tatin. We're looking forward to testing out the Tamarind-Glazed Crab, Sizzling Shrimp with Smoked Paprika and Apple French Toast Bread Pudding recipes in the cookbook, Cast Iron Skillet Big Flavors. Sharon Kramis and Julie Kramis Hearne have developed over 90 recipes for flavorful yet simple home cooking in one of the best kitchen pieces of equipment we've ever owned. Leite's Culinaria These aren't just some skillet devotees. Kramis studied with James Beard and has written several cookbooks, and her daughter, Hearne, hails from the Herbfarm, the renowned restaurant just outside Seattle. The new book offers 90 recipes for a wide variety of cast iron-perfect fare, from smoked salmon hash with tricolor potatoes to skillet-roasted mussels, frizzled kale, cornmeal cobbler and more. And the breakfast (or breakfast-for-supper) chapter may send you straight to the kitchen. San Jose Mercury News

Reseña del editor:

The cast iron skillet is the ultimate cook's tool. For cooking the perfect steak or handling a fillet of wild salmon, it's sublime. For roasting vegetables it makes the seamless transition from stovetop to oven to table. Upside-down cakes and other sweet treats just turn out better in cast iron. Following up their successful "Cast Iron Skillet Cookbook" (2004), Sharon Kramis and Julie Kramis Hearne bring a whole world of spices, herbs and preparations to their new cookbook that's all about big flavours. It includes possibly the best steak in the world, a seared rib-eye with truffle butter and smoked blue cheese; a wonderful tamarind glazed crab, sizzling shrimp with smoked paprika; caramelised fennel, shallot and pear tart; and a spicy raw apple cake. The recipes from these authors are sophisticated but easy, not fussy. The results are delicious; this is home cooking at its best.

Über diese Auflage

• Verlag: Sasquatch Books
• Erscheinungsdatum: 2011
• ISBN 10: 1570617406
• ISBN 13: 9781570617409
• Einband: Tapa blanda
• Anzahl der Seiten: 176