Free PDF , by Lisa Brian
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, by Lisa Brian
Free PDF , by Lisa Brian
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Product details
File Size: 4164 KB
Print Length: 235 pages
Publisher: Healthy Happy Foodie Press; 1 edition (September 22, 2015)
Publication Date: September 22, 2015
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B015QJTELA
Text-to-Speech:
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Amazon Best Sellers Rank:
#72,810 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
When I first saw this cookbook for cast-iron skillets, I assumed Lodge had published another cookbook. The Tennessee-based manufacturer of fine cast-iron pots and pans has two wonderful cookbooks on the market. After buying this one and reading through the opening chapters, I think my assumption is incorrect.But this is still a pretty good cookbook. There is enough variety in the recipes to please any palate. And there are enough recipes to allow the reader to skip over some offerings. On a rainy afternoon in south-central Texas, I put together one of the recipes, Braised Beef in Wine Sauce, for dinner tonight. It's in the oven as I write this review.I gave the book and author Lisa Brian only four stars for a couple of reasons.The first is that too often she's a bit indefinite in some recipes. One calls for a "Half carton of buttermilk." Well, I can buy a pint or a quart of buttermilk at my grocery store. Which is it? And she rarely tells you what size skillet to use. I assume a 10- or a 12-inch for most recipes, but there is a difference in volume between the two sizes.The other thing is the table of contents. The recipes are nicely grouped, but I would love a hyperlink from the recipe listing in the table of contents to the actual page the recipe is on. The author and/or publisher do that for the group headings, but why not for the individual recipes?Neither of my nits is reason enough to pass on this book, however; and the good advice on cast-iron care -- plus all of the great recipes -- is a boon for folks new or intimidated by cast-iron.
I was always terrified of cast iron cookware. I had tried once or twice to keep one in condition and totally failed. For all of you with cast iron phobia, this book is your salvation. The entire first portion of this book deals with cast iron cookware itself. You are taught how to properly season it so that it is non-stick, how to revive an antique piece, how to maintain it (a lot easier than you have been told), enameled cast iron vs. non-enameled (including the relative costs of each), what you can cook well in it and, more importantly, what you shouldn't cook in it. It also deals with a lot of myths circulating about cast iron cookware. If that was all that this book covered, it would have been an excellent reference book for anyone wanting to cook with cast iron. But that isn't where it stopped. After all the basics have been covered, the book continues with excellent recipes covering just about everything you might want to cook in it. When I first read the ingredient list on the first few recipes, I thought it contradicted everything that we were just taught about not cooking with acids, wine, etc. in cast iron...and then I looked at the instructions, and you were told to use enameled cast iron for those recipes. The vast majority of the recipes are not for enameled cast iron, although you could certainly use that if you own some. The recipes are not just campground recipes either (although those are there also). There are some very gourmet recipes done easy there, too. You couldn't ask for a more thorough book on cast iron, so if you were phobic, like I was, this is the book for you. I do feel obligated to tell you that this book was given to me requesting, but not requiring, a review. That fact did not affect what I have written. If it was awful, I would have said so. Thankfully, that wasn't the case.
If you are a visual person who enjoys seeing beautiful colors jumping from the page that makes you want to jump in the kitchen and cook something this is not the book for you. The information appears to be accurate but the newspaper like pages just don't do it for me.
i have been using this book from the first day i purchased it. love it and make at least once a week recipe from t. i do not bake, but that showed me i could. every recipe i have made has been totally fool proof and explained accurately.
If you've been cooking for years, this isn't really a book for you. Many of the recipes found in this book I could make easily without looking at a recipe. But if you are a newer cook who is looking to kick it up a notch, I would recommend this book.Least favorite part of the book: the content in this front about the history and background of cast iron. Favorite part of the book: the breakfast chapter.
Recently I began purchasing new Lodge Cast Iron Cookware (Pre-seasoned) 5 Quart Covered Dutch Oven, Round Griddle, 12 inch Skillet, 10 inch Skillet, 3 quart Cooker. And since I was so excited about my Cast Iron Cookware, I was searching for the best book to teach me how to use and care for my Cast Iron. This is just the book that I was searching for!Things I love about this book:1 It teaches one how to clean and season and care for Cast Iron Cookware. In this book there are step by step on how to do this.2 Great advice on using heat correctly on Cast Iron Cookware.3 All kinds of information about thus I did not kniw.4 Delicious recioe....so many them. The Roast recipes and Chicken recipes are my favorite. I followed them step by step and the food was great tasting and so tender.5 This is my go to book as far as cooking with Cast Iron us concerned. If you are new to cooking with Cast Iron, I highly suggest this book.
Wonderfully thorough book. It tells you everything from how to season your cast iron and care for it to some absolutely delicious desserts. It's definitely worth picking up. The recipes are solid and good additions to my own cooking.
Did not care for lack of pictures, I like to see what the final dish is supposed to look like.
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