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Whether you're an avid user of your Dutch Oven or you're a novice wanting to dust off what will soon become the best cookware item in your kitchen,
the Dutch Oven Cookbook is an invaluable tool in making lip-smacking meals for yourself and your loved ones.
A vast collection of 78 mouth-watering recipes covering breads, soups, main courses and desserts, each recipe accompanied by a picture for reference.
˃˃˃Order your copy now! Start putting your Dutch Oven to good use. Here is the list of the topics covered and the recipes which will become a staple in your kitchen:
Origins - Types - How to Clean & Season - Cooking - Secrets & Tips
Chicken a la Moroccan - Middle Eastern Vegetable Curry - Beef Stew
I have to say I LOVE my cast iron Dutch oven so this book was really interesting to me, not only the history but the myriads of recipes included! I thought I used my Dutch oven a lot but I can see that now it will be put to even greater use.
Which type to get and where to buy? This book will explain the pros and cons of the different types - aluminum, cast-iron etc. The author also gives several seasoning "how tos" plus a list of accessories you might want to consider depending on what your source of heat is going to be.
Did you know that if you are converting a recipe for a Dutch oven you need to decrease the liquid called for as a Dutch oven "generates steam that does not escape thus creating more liquid in the finished dish?"
The list of recipes is included in the book description so therefore I am not going to relist them here. Each recipe has a photo accompanying it. The ingredients are clearly listed along with the directions. HOWEVER some of the recipe instructions are split into paragraphs for easy reading but others are not - one LONG paragraph so easy to get lost, having to keep rereading over what you have already done. Please note that measurements are written for the American market - cups and ounces. A few of the recipes that caught my eye and that I am definitely going to try are:
Creamy Beef Pasta * Lamb Ragu * Peppery Pork Stew * Gingerbread * Root Vegetable Stew with Herbed Dumplings * Goulash * Cherry Clafouti * Damper * Blackberry Cobbler * Amish Cinnamon Bread * Crunchy Oat and Fruit Crisp
A recipe for everyone in this book! Some use all 'from scratch' ingredients, others require things like a cake mix or broth.
Cons: The writing is all in gray on the Kindle - would have been better in black.
A few typos but nothing major. I did a double take on the Goulash recipe when I thought I read "1 cup salt!" As I looked again I realized that the author was giving the recipe for House Seasoning but this is not that clear as the recipe is not separated from the rest of the recipe or highlighted! I think it is made bold but due to the gray font does not look that different! Please, please do not put 1 cup of salt in your Goulash! On the next recipe for Beer-Battered Fish and Chips, the House Seasoning Recipe is separated and highlighted.
It looks like the author has gathered recipes from all over the world and adapted them for the American market. Nothing wrong about that as long as the reader understands the ingredients. For example, in the recipe for Damper it calls for golden syrup which is a very British ingredient that can be found over here but most folks will never have heard of it. That recipe also calls for an option of sultanas which are also really difficult to find over here.
Please note that the recipes are in no particular order BUT there is an index at the beginning :)
All in all a book well worth reading and one I am definitely going to keep. Happy cooking y'all!Read more ›