Cooking in Cast Iron: Yesterday's Flavors for Today's Kitchen [Paperback]

Mara Reid Rogers (Author)

Book Description

Publication Date: September 4, 2001

No other cookware quite captures the spirit of American homestyle cooking. Durable and timeless, cast iron has been handed down from generation to generation. Today, there are cast iron skillets, Dutch ovens, casseroles, woks, and grill pans. The original non-stick cookware, it's perfect for cooking with less fat or oils-and readily adapts to a wide range of ethnic cuisine.

Cooking in Cast Iron will acquaint home cooks with the benefits, history, care, and use of this rugged and romantic cookware. Plus, more than 150 recipes-from main dishes and side dishes to breads and desserts-demonstrate the versatility of cast iron in today's kitchens. This culinary celebration of cast iron includes:

* Pan-Fried Catfish
* Best-Ever Boneless Fried Chicken with Bourbon Gravy
* Shrimp Gumbo with Filé
* Thai-style "Paella"
* Mexican Rice with Annatto and Avocado
* Indian Basmati Pilau
* Red Pepper Gorgonzola Bread Pudding
* Bananas Foster

Editorial Reviews

About the Author

Mara Reid Rogers was a co-host of the national cooking series "Cook-Off America" on public television. A certified culinary professional, Mara is a radio host, food writer, frequent spokesperson, and an author of seven cookbooks. She has also been a food and entertaining editor and private chef.

Product Details

• Paperback: 256 pages
• Publisher: HP Trade; 1 edition (September 4, 2001)
• Language: English
• ISBN-10: 155788367X
• ISBN-13: 978-1557883674
• Product Dimensions: 9.2 x 7.4 x 0.8 inches
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #516,193 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

58 of 58 people found the following review helpful:

5.0 out of 5 stars Valuable, April 22, 2002

By 

Scholar "18th century student" (USA) - See all my reviews

This review is from: Cooking in Cast Iron: Yesterday's Flavors for Today's Kitchen (Paperback)

I have been cooking with dutch ovens for years. I am also involved in 18th cent reenacting so I do use my cast iron quite a bit. I think this cookbook is great because the recipes are modern, easy to make and use ingredients readily available in the grocery store. Some dutch oven/cast iron cookbooks try to be too authentic and have recipes for poached rabbitt with skunk cabbage, etc., but not this one. The 1st recipe we tried was Shaker style chicken with apple and cream sauce--an A+.

84 of 89 people found the following review helpful:

3.0 out of 5 stars Useful, not exceptional, January 20, 2003

By 

Jason J Hyatt (Batavia, NY United States) - See all my reviews

This review is from: Cooking in Cast Iron: Yesterday's Flavors for Today's Kitchen (Paperback)

I absolutely adore cast iron and I have purchased a few books on the subject as well as experimenting on my own. I found most of the recipes in this book to be just fine but a little "out there" for your average chef with a big black pan and a pile of burning wood. "Souffleed Bittersweet Chocolate Omelet with Hot Fudge Sauce" and "Sauce Remoulade" are great and all, but where's the "Biscuits and Sausage Gravy?" In all fairness, there is a recipe for biscuits which I haven't tried yet. Overall there seems to be a plethora of recipes which are cute and interesting but likely won't be used very often and a there is a dearth of down-home cookin'. I liked "Cast Iron Cooking: from Johnnycakes to Blackened Redfish by A.D. Livingston" much better.

27 of 29 people found the following review helpful:

5.0 out of 5 stars Excellent Cookbook!, December 29, 2003

By 

Lori Hinkle "Emerald" (Dongola, IL USA) - See all my reviews
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Amazon Verified Purchase

This review is from: Cooking in Cast Iron: Yesterday's Flavors for Today's Kitchen (Paperback)

I love this cookbook. There is a great mix of traditional with a twist and new recipes. It is great if you want to expand on your cast iron cooking. Most cookbooks offer just the basics that most people who have any cooking experience already know how to fix. If you are looking for standard recipes for fried chicken, corn bread or biscuits and gravy only, you might not appreciate the span of this book.