CAST IRON CKBK PA

Cast iron is a unique material that heats evenly and lasts practicallyforever. Finally, here is a cast iron cookbook as timeless and varied as thematerial itself. Cast iron revolutionized American cooking upon its introduction, and soon no kitchen was complete without long-lasting, heat-retaining cast iron cookware. Today, cast iron is a fixture still, even the most cutting-edge, high-tech kitchens. Top chefs know: there is simply no other material quite like it. Classic illustrations of collectiblepans and recipes for these or any cast iron products, combined with freshtakes on the best of American cooking, make the one-ofa-kind Cast Iron Cookbook aninstant classic. The recipes featured in Cast Iron Cookbook are tailored to the material's singular strengths, blending classic dishes like peach cobbler and fried chicken withmodern fare like Duck with Apples,Moroccan Lamb-Stuffed Peppers, and Panko-Macadamia-Crusted Salmon.

Joanna Pruess is an award-winning author whose cooking articles and recipes have appeared in the New York Times Sunday Magazine, the Washington Post, Food Arts, Saveur, Food & Wine, and the Associated Press syndicate. Her cookbooks include The Cast-Iron Cookbook and Soup for Two. She resides in New York City.