Synopses & Reviews
In this follow-up to their successful Cast Iron Skillet Cookbook, Sharon Kramis and Julie Kramis Hearne show off the many virtues of that kitchen standby, the Dutch oven. Whether the model in hand is a well-used and blackened garage-sale find, or the latest celery-green item from La Creuset, this thing really cooks. This is the pot for slow cooking, simmering pot roats and chicken stews. It works on the stovetop and in the oven.
Todays busy lifestyles make it impractical to plan the kind of multicourse feasts one might wish. An easy and exciting solution is the venerable dutch oven pot. In this follow-up to their successful The Cast Iron Skillet Cookbook, Sharon Kramis and Julie Kramis Hearne show off the many virtues of this kitchen essential. The dutch oven excels at everything from simmering to baking, working equally well on the stovetop and in the oven. The book begins with an informative history of the pot, along with a discussion of various cooking methods. From there it moves into such mouthwatering dishes as Slow Cooked Pork with Smoky Barbeque Sauce and Slaw, Smothered Chicken with Sautéed Morels, Fresh Vegetable Estouffade, Northwest Bouillabaisse, and Ms. Kates Spoon Bread. Whether using a well-used and blackened garage-sale find, or the latest celery-green item from La Creuset, contemporary chefs can satisfy the most exacting palates with this entertaining cookbook.
The authors of the successful "The Cast Iron Skillet Cookbook" now show off the many virtues of another kitchen essential: the Dutch oven.
About the Author
Sharon Kramis was a student and protégé of James Beard and coauthor of Northwest Bounty. Her daughter Julie Kramis Hearne was a chef at the Herbfarm for many years and has owned a chain of panini shops. Both live in Seattle.