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Griswold and Wagner Cast Iron Cookbook: Delicious and Simple Comfort Food Hardcover – November 1, 2009


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Product Details

  • Hardcover: 224 pages
  • Publisher: Skyhorse Publishing (November 1, 2009)
  • Language: English
  • ISBN-10: 1602398038
  • ISBN-13: 978-1602398030
  • Product Dimensions: 8.2 x 8.4 x 1.1 inches
  • Shipping Weight: 2.1 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Best Sellers Rank: #152,209 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Though the Griswold company has been making top-of-the-line cast iron cookware since the 1800s, this is their first commissioned cookbook. The recipes, compiled by food writer and cookbook author Pruess (Seduced by Bacon) fittingly mirror the company's century-plus history, combining cast-iron classics like peach cobbler and fried chicken with modern, upscale fare like Duck with Apples, Oranges and Cider, Moroccan Lamb-Stuffed Peppers, and Panko-Macadamia-Crusted Salmon. Pruess also shows readers how to use their skillets to create comfort food favorites like macaroni and cheese, oven-roasted chicken with gravy, deep-dish pizza and croque monsieur sandwiches, as well as luscious desserts like rich and silky clafoutis. Hampered only by a rambling introduction (more than made up for by crucial tips on iron cookware care and maintenance), this collection of everyday recipes will give cooks a new appreciation for this sturdy, too-often overlooked piece of equipment.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

“This collection of everyday recipes will give cooks a new appreciation for this sturdy, too-often overlooked piece of equipment.” (Publishers Weekly)

“If you thought cast iron cooking just pertained to stews, you're in for a delightful treat!” (Library Journal)

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Customer Reviews

The recipes are easy, hardy and delicious.
C. Wesley
This volume is a really nice, high quality hardbound book with a stitched spine.
Richard Mansfield
If you like to cook in cast iron, GET THIS BOOK!!!!
Susan Batz

Most Helpful Customer Reviews

82 of 82 people found the following review helpful By Richard Mansfield on November 14, 2009
Format: Hardcover Verified Purchase
I first heard of Joanna Pruess' new book, The Griswold and Wagner Cast Iron Cookbook, about two weeks ago. While it's always questionable as to whether we need yet another cookbook around our house, this one seemed too good to resist, so I ordered it here from Amazon. And I was right. I have a number of cast iron related cookbooks, and this one may already be my favorite.

This volume is a really nice, high quality hardbound book with a stitched spine. It lays flat on the counter which makes using it while cooking very easy. You can't begin to imagine the quality of the pictures until you see them. They were taken right in Pruess' home by a professional photographer as she prepared the recipes. These full color photographs occur on almost every other page. This is one of those cookbooks that's simply fun to sit down with and go through page by page.

The book is simply gorgeous. It can just as easily sit on a coffee table as it could sit on a kitchen counter. One of the elements of this cookbook that really rings true to me are the pans Pruess used in the pictures. When I see, for instance, the picture of the skillet in the oven on p. 88, I notice the pan has carbonization building up on the inside. In other words, this is a pan that gets regular use and has been used for quite a while. I can relate to it because it looks like my primary cast iron skillet. This is really in contrast to some cast iron books I've seen in which a marketing department simply went and bought pre-seasoned pans from the store and prepared a few of the recipes in them. I can even think of one cast iron book that actually has food sitting in a gun-metal gray unseasoned cast iron Dutch oven.
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34 of 34 people found the following review helpful By Debra Lape on December 30, 2009
Format: Hardcover
This is a find! I inherited many cast iron pots and skillets from my mother and grandmother, without any working knowledge of how to use them. Years and years ago, I watched my grandmother make home fries (yes - complete with lard), then wipe the pan "clean" and return it to the warming oven above her old stove. But that was the problem - how to use these old pots in a contemporary kitchen? Voila! Joanna Pruess' cookbook does just that, providing mouth watering classic recipes perfect for my vintage cast iron!

I love "Mammy Lape's Roast Beef" recipe which produced succulent roast beef that is fork-tender and much like the well-loved Amish version. This recipe has already become a family favorite. "Mom's Mac and Cheese with Bacon" is a home run recipe - unbelievably fragrant and bubbly when cooking - my version looked as delicious as the photographs in the book, which incidentally are one of the things I really appreciate about this cookbook.

Great recipes, great photos, great tips and a great chance to continue a family tradition that most of us remember with pleasure - cooking with cast iron!
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30 of 30 people found the following review helpful By Lori Hinkle on November 20, 2009
Format: Hardcover Verified Purchase
In my experience with cast iron cookbooks, you get one of two things: either basic recipes that any moderately experienced cook could come up with on their own without the use of a cookbook or gourmet recipes that require all sorts of exotic difficult to find ingredients & long drawn out instructions & prep time. This book has a nice mix of usable recipes. Two other cast iron cookbooks I recommend are Cooking In Cast Iron by Mara Reid Rogers and The Cast Iron Skillet by Sharon Kramis.
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18 of 18 people found the following review helpful By John D. Harding on December 5, 2009
Format: Hardcover
Joanna Pruess' latest oeuvre "Cast Iron Cookbook" is a beautifully written, designed and photographed book with vintage graphics and lovely photography by Alan Batt while at the same time it is also a really useful, hands-on guide to preparing lots of hearty, wholesome meals. We have made several of Joanna's recipes including the Raspberry Blackberry Crisp and Mom's Mac and Cheese with Bacon, which we took to parties and they were the first dishes to disappear among a hungry crowd of more than thirty guests. Friends who were at the party later told us they were inspired to make mac n' cheese after tasting ours but their versions weren't as tasty as the one we did from the book. There's an interesting history about the cast iron cookware your grandma might have bequeathed you but the dishes themselves are totally geared to the modern cook and to contemporary tastes. The truly international selection of items span the globe and include quesadillas, fritters and frittatas, pizza, rösti potato, Provençal onion, tomato and olive tart, grits and cornbread, stews, steak n' stout, Korean braised short ribs, meatloaf, chile, chicken al mattone and fried chicken, tamale pie, fajitas, bratwurst and sauerkraut, jambalaya, paella and crawfish etouffé. The shrimp posole is delicious as are other original and surprising recipes such as easy cassoulet. And desserts get their turn in cast iron too, with clafoutis, cobblers, tarte tatin and soufflés. If you can't find something to make and enjoy in this book then you need hitting over the head with a cast-iron skillet! You really can use this book to produce a wide variety of dishes for sharing and it's a compendium of entertaining ideas. It's also a great gift, we have given it to several friends who have become cast-iron geeks overnight.Read more ›
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