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.
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