Griswold and Wagner Cast Iron Cookbook by Joanna Pruess
Delicious and Simple Comfort Food

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Synopsis

Cast iron is an original material that evenly holds even heat and lasts virtually forever. Yet there has not been a cookbook that lives up to cast iron’s versatility and timeless appeal. Until now. With this gorgeous, colorful entry into the field, Griswold and Wagner Cast Iron Cookbook combines the best of modern day cooking with the wonderful old-time feel of the Griswold cooking line of the 1800s. Recipes for and illustrations of collectible pans, from aebleskiver (Danish apple pans) to golfball, combined with fresh takes on the best in American cooking, make this an instant classic of a cookbook.

We’re spending an unprecedented amount of time in our kitchens these days, and readers want simple cooking that they can use everyday on a familiar pan. Cast iron cooking is versatile, healthy, and above all, easy. Here, are traditional recipes that have a modern twist, such as three pepper frittata, rosemary-garlic cornbread, barbecue shrimp and white beans, caramel apple tartine, and much more. Branded with the venerable Griswold name, this book is poised to make all other cast iron cookbooks obsolete.
 

About Joanna Pruess

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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 Mod Mex and Seduced by Bacon . She and her husband, restaurant critic Bob Lape, live in the Bronx, New York. Battman is a celebrated food photographer. His credits include being lead photographer of the Macy's Thanksgiving Day Parade for ten years, his photos displayed in permanent exhibition at the Empire State Building, and being featured in the New York Times. He lives in New York City.
 
Published November 1, 2009 by Skyhorse Publishing. 224 pages
Genres: Education & Reference, Cooking. Non-fiction

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