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The Cast Iron Skillet Cookbook: Recipes for the Best Pan in Your Kitchen Paperback – October 5, 2004

151 customer reviews

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Editorial Reviews

Review

"Solid, plain, steady, trustworthy—this might be the tool to reunite the two Americas! The authors, who live in Seattle, have an instinctive sense of all-American cooking as shown by their recipes for open-face sloppy Joes, chicken with herbed dumplings and cornbread. But there are interesting variants too, like fennel-ricotta skillet bread and brown-sugar coffee cake."
The New York Times Book Review

"…a distinctive blend of traditional and modern insights…this book makes a good compliment to the purchase of your first cast iron skillet."
Cooking with Paula Deen

"Just like one of those pans that gets handed down from generation to generation, this new collection of recipes bears the well-seasoned finish of a good frying pan."
The Seattle Times, Pacific Northwest magazine

"Owners of cast iron skillets will find this packs in a fine set of recipes created by the mother/daughter authors Sharon Kramis and Julie Kramis Hearne, blending old and ndw styles and flavors in nearly a hundred appealing dishes. Color photos pepper ideas on using the cast iron skillet to bake and cook and are accompanied by tips on care of the skillet."
The Midwest Book Review

"Kramis and Hearne helpfully preface their recipes with a cast iron maintenance defriefing. you'll really start to warm to cast iron when you picture a puffed Dutch baby, a golden Dungeness crab quesadilla, hearty beef stew, or tender baked halibut…So dig out that cast iron cookware from the back of the cupboard—you'll find out it's more than a relic of the woodstove era.
Northwest Palate magazine

About the Author

Sharon Kramis, a protege of James Beard and restaurant consultant for 30 years, is the coauthor of Northwest Bounty. Her daughter, Julie Kramis Hearne, is the owner of a Seattle-based chain of panini shops. Both live in Seattle.
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Product Details

  • Paperback: 192 pages
  • Publisher: Sasquatch Books (October 5, 2004)
  • Language: English
  • ISBN-10: 1570614253
  • ISBN-13: 978-1570614255
  • Product Dimensions: 7.3 x 0.5 x 9 inches
  • Shipping Weight: 9.6 ounces
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (151 customer reviews)
  • Amazon Best Sellers Rank: #118,083 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

96 of 98 people found the following review helpful By bellydancegurl on January 10, 2008
Format: Paperback
I've always thought of cast iron cookware as too much trouble to bother with and way to heavy. I actually bought this book to help me come up with some ideas for my electric skillet! But - after reading her opening chapter on how to choose cast iron, how to season it, how to care for it I was hooked. I immediately went out to the local Ace hardware store and purchased my first cast iron skillet. That was a month ago. Thanks to the excellent writing, I no longer fear cast iron. I am confident about seasoning it (I never understood what that was for!), cleaning it, caring for it.

Now for the good news - these ladies can cook! And - they can pass along that knowledge through the written word. I keep trying the recipes in this book and am enjoying them. And - because I'm no longer afraid of cast iron cookware, I'm not afraid to expirament on my own. LOL - I tossed out my old teflon coated crap and ordered two more lodge cookware pieces - all because of this book.

Be prepared to be amazed, as this amazing cookbook takes you from simple food done well to gourmet food. From breakfast through dinner and dessert. The book also has an excellent list of sources at the end of the book for cookware, special ingredients, etc.

To the authors - a huge thank you from a recent cast iron convert. To you who might be considering this book - the recipes are wonderful. You could make them in any skillet it's just that after reading it you'll understand why cast iron can really make a difference in your cooking. At last - I finally understand why my mothers treasured possession is a 100 year old cast iron skillet that belonged to her grandmother!

HAPPY COOKING ONE AND ALL
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96 of 99 people found the following review helpful By M. Gateley on March 21, 2006
Format: Paperback Verified Purchase
This is the best cookbook I have purchased in a long time. I own a couple of hundred cookbooks and I had originally purchased this for my son. Now I have my own copy and have tried 70% of the recipes. The meatloaf is great, so is the stirfry. Love the apple cake as well. Get it, you won't be sorry.
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363 of 400 people found the following review helpful By B. Marold HALL OF FAMETOP 500 REVIEWER on January 14, 2005
Format: Paperback Verified Purchase
`The Cast Iron Skillet Cookbook' by mother and daughter, Sharon Kramis and Julie Kramis Hearne, has roots deep in American culinary tradition based on both the subject and the fact that Kramis senior is a James Beard protégé from Beard's western cooking lessons. Based on the Beard / West Coast connection, the authors get a very nice blurb from senior Beard assistant Marion Cunningham.

This is very much of a `comfort food' rather than a `gourmet' oriented book, with many of the potential weaknesses to which this kind of book can fall prey. The best thing about this book is that in spite of some weaknesses in keeping on message, this is a really nice book to have if you like cooking with cast iron cookware.

The most obvious weakness in the book is that even though both the title and the subtitle, `Recipes for the Best Pan in Your Kitchen' suggest that the book is all about the classic ten (10) to twelve (12) inch skillet, the book actually contains recipes for a wide range of cast iron ware, including Dutch ovens, grills, griddles, popover pans, and special molds.

The thing I miss most in this book is a clear explanation of why the seasoned cast iron skillet is better for some tasks than any other cookware material. My understanding is that well seasoned cast iron has the non-stick advantages of a Teflon coated pan without the weakness of teflon in giving a good sear or good color to sautéed protein. Cast iron is not as responsive to heat changes as copper or aluminum, but this is its strong point when it comes to maintaining heat when you add room temperature or cold food to a hot pan.
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70 of 75 people found the following review helpful By fields on April 14, 2005
Format: Paperback
The Chicken with Calvados and Apples was delicious. I made it along with the Rosemary Roasted potatoes, and it was an excellent dinner enjoyed by my girlfriend and I. The recipes are simple to create, clearly written, ingredients are readily available, and the flavors of the dishes are outstanding. You can certainly do these recipes using something other than cast iron, but the cast iron is part of the "fun".
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24 of 25 people found the following review helpful By rose reader on March 17, 2007
Format: Paperback
Bought some enameled cast iron pots (Lodge, and at a steep discount at a superstore) and after cooking some tried and true recipes with them, decided to expand my horizons and buy a cookbook just for the cast iron pots. I read the reviews and looked at some other cast iron cookbooks before I went to Barnes and Nobles to check it out. Loved how the simple and attractive the book was and really liked how they sounded.

Made my first meal from the book tonight and I love it! Going on another reviewer's suggestion, I made the Chicken and Apples and Roasted Rosemary Potatoes. Worked out fabulously, even though I refused to buy the Calvados for the chicken/apple dinner. Instead I used a much cheaper brandy and a quality apple cider as a substitute, mixing them half and half. It was still absolutely delicious. My college age son even said that I had to show him how to make it before he moved out on his own, lol. That alone says a lot. The rosemary potatoes were good and simple to make.

Very happy with it all. I'm planning on trying the pomegranite glazed lamb chops next with the skillet roasted asparagus.
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