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Cast iron skillets are booming in popularity: they're versatile, they're relatively inexpensive, and they don't have the toxic chemicals released by artificial nonstick pans. Though cast iron was the only pan in grandma's kitchen, these 150 recipes are fresh and updated, from cornbread with Parmesan cheese and sun-dried tomatoes to frittatas, Vietnamese spring rolls, and to-die-for sticky buns.
Plata la livrare (ramburs), online cu cardul (4 sau 12 rate fără dobândă) sau prin ordin de plată. Livrare rapidă prin curier în 24-48 ore (zile lucrătoare). Returnare produs în termen de 14 zile calendaristice de la recepție.For three decades, Ellen Brown has proven herself a food writer who can shine new light on just about any aspect of American cookery, and her new book proves, once and for all, that a cherished black iron skillet can be the most versatile-and most modern-of kitchen tools to turn out everything from fried chicken to desserts. -John Mariani, author of The Encyclopedia of American Food & Drink
This is one of those rare beautiful cookbooks you'll actually use. In fact, I'd venture to guess that you'll likely be compelled to open it daily-or at least every time you draw up a grocery list-and that your trusty skillet will soon settle in to a most convenient storage spot: the stovetop. -Liana Krissoff, author of Canning for a New Generation
Ellen Brown's book details the maintenance of old-fashioned skillets, and tells the colorful history of cast iron. Full of updated and everyday classic recipes and useful tips, Ellen has done it again, making The New Cast Iron Skillet an indispensable resource. -Joan Nathan, author of Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France.
