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    On the Table | November 9, 2014

    Tracey T.: IMG New Cookbooks for October and November: Potluck Time!



    October/November is a favorite time in our offices. These are the months when scads of cookbooks are released, a deluge of cookbooks, a tornado of... Continue »

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2 Beaverton Cooking and Food- General
3 Burnside Cooking and Food- Crockery and One- Pot Meals
1 Home & Garden Cooking and Food- Appliance Cooking

Cast Iron Skillet Big Flavors: 90 Recipes for the Best Pan in Your Kitchen

by and

Cast Iron Skillet Big Flavors: 90 Recipes for the Best Pan in Your Kitchen Cover

 

Synopses & Reviews

Publisher Comments:

The cast iron skillet is the ultimate cook's tool. For cooking the perfect steak or handling a fillet of wild salmon, it’s sublime. For roasting vegetables it makes the seamless transition from stovetop to oven to table. Upside-down cakes and other sweet treats just turn out better in cast iron. Following up their successful Cast Iron Skillet Cookbook(2004), Sharon Kramis and Julie Kramis Hearne bring a whole world of spices, herbs, and preparations to their new cookbook that's all about big flavors.

Here are spice rubs, new ingredient combinations, and a few kitchen tricks to spice up anyone's cooking repertoire. Here is possibly the best steak in the world — a seared rib-eye with truffle butter and smoked blue cheese; a wonderful tamarind glazed crab, sizzling shrimp with smoked paprika; caramelized fennel, shallot and pear tart; and a spicy raw apple cake that plays up the best of the fall harvest. The recipes from these authors are sophisticated but easy, not fussy. They work, and the results are delicious. This is home cooking at its best.

Review:

"This book leaves Cookie and his chuck-wagon stove in the dust and sets a whole new standard for cast-iron. Educating the reader on everything from how to buy cast-iron to how to season and care for it, the book covers all the necessities of cast-iron cooking. Instead of just showing you how to cook your everyday skillet dishes on the iron, the book moves beyond conventional and teaches whole new ideas and skillet paradigms....This book is an absolute requirement for the kitchen." San Francisco/Sacramento Book Review

Synopsis:

The cast iron skillet is the ultimate cook’s tool. For cooking the perfect steak or handling a fillet of wild salmon, it’s sublime. For roasting vegetables it makes the seamless transition from stovetop to oven to table. Upside-down cakes and other sweet treats just turn out better in cast iron. Following up their successful Cast Iron Skillet Cookbook (2004), Sharon Kramis and Julie Kramis Hearne bring a whole world of spices, herbs, and preparations to their new cookbook that’s all about big flavors. Here are spice rubs, new ingredient combinations, and a few kitchen tricks to spice up anyone’s cooking repertoire. Here is possibly the best steak in the world—a seared rib-eye with truffle butter and smoked blue cheese; a wonderful tamarind glazed crab, sizzling shrimp with smoked paprika; caramelized fennel, shallot and pear tart; and a spicy raw apple cake that plays up the best of the fall harvest. The recipes from these authors are sophisticated but easy, not fussy. They work, and the results are delicious. This is home cooking at its best.

About the Author

Sharon Kramis is a restaurant consultant, culinary instructor, and food writer from Seattle, Washington. Her books include Northwest Bounty and Berries: A Country Garden Cookbook. She also has written three books with her daughter Julie: The Cast-Iron Skillet Cookbook, The Dutch Oven Cookbook and most recently The Cast-Iron Skillet: Big Flavors. Sharon was a protégé of and studied with James Beard. When Julie was a child, she accompanied her mother to some of Beard's classes. She currently lives in Seattle, where she conducts chef tours at the Mercer Island Farmer's market.

Julie Kramis Hearne has always loved food. As former owner of two successful Seattle restaurants, a food consultant and stylist, Julie continues to share her love of food by teaching cooking classes to the public. Along the way, Julie has also managed to co-author three cookbooks with her mother, Sharon Kramis: The Cast-Iron Skillet Cookbook and The Dutch Oven Cookbook, and their most recent The Cast Iron Skillet — Big Flavors. Julie lives in Seattle with her husband Harker and their three sons, Reilly, Konrad and Andrew.

Product Details

ISBN:
9781570617409
Author:
Sharon Kramis and Julie Kramis-Hearne
Publisher:
Sasquatch Books
Author:
Julie Kramis Hearne
Author:
Julie Kramis Hearne
Author:
Kramis, Sharon
Author:
Kramis-Hearne, Julie
Author:
Kramis-Hearne, Julie
Subject:
Culinary Arts & Techniques
Subject:
Cooking and Food-Miscellaneous Methods
Subject:
General Cooking
Subject:
Special Appliances
Edition Description:
Trade Paper
Publication Date:
20110931
Binding:
TRADE PAPER
Language:
English
Illustrations:
COLOR PHOTOGRAPHS
Pages:
176
Dimensions:
9 x 7.5 in

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Related Subjects


Cooking and Food » Appliances » Crockery and One-Pot Meals
Cooking and Food » Appliances » General
Cooking and Food » Dishes and Meals » Casseroles
Cooking and Food » General
Cooking and Food » Methods » Miscellaneous Methods
Featured Titles » General

Cast Iron Skillet Big Flavors: 90 Recipes for the Best Pan in Your Kitchen Sale Trade Paper
0 stars - 0 reviews
$9.98 In Stock
Product details 176 pages Sasquatch Books - English 9781570617409 Reviews:
"Review" by , "This book leaves Cookie and his chuck-wagon stove in the dust and sets a whole new standard for cast-iron. Educating the reader on everything from how to buy cast-iron to how to season and care for it, the book covers all the necessities of cast-iron cooking. Instead of just showing you how to cook your everyday skillet dishes on the iron, the book moves beyond conventional and teaches whole new ideas and skillet paradigms....This book is an absolute requirement for the kitchen."
"Synopsis" by , The cast iron skillet is the ultimate cook’s tool. For cooking the perfect steak or handling a fillet of wild salmon, it’s sublime. For roasting vegetables it makes the seamless transition from stovetop to oven to table. Upside-down cakes and other sweet treats just turn out better in cast iron. Following up their successful Cast Iron Skillet Cookbook (2004), Sharon Kramis and Julie Kramis Hearne bring a whole world of spices, herbs, and preparations to their new cookbook that’s all about big flavors. Here are spice rubs, new ingredient combinations, and a few kitchen tricks to spice up anyone’s cooking repertoire. Here is possibly the best steak in the world—a seared rib-eye with truffle butter and smoked blue cheese; a wonderful tamarind glazed crab, sizzling shrimp with smoked paprika; caramelized fennel, shallot and pear tart; and a spicy raw apple cake that plays up the best of the fall harvest. The recipes from these authors are sophisticated but easy, not fussy. They work, and the results are delicious. This is home cooking at its best.
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