Synopses & Reviews
Cast iron cooking is back in vogue.
From America's most chic restaurants to the countless kitchens of avid home cooks, everyone is rediscovering the joy of cooking with classic cast iron. Cast iron cooking has always been a kitchen favorite with its even heating, great heat retention and its flexibility to go outdoors and grill or cook over an open fire. According to Esquire magazine, cast iron cookware will enrich your eggs and burgers, it's impossible to break and it will last longer than you.
And now with The Lodge Cast Iron Cookbook, every cook will learn the simple, savory secrets of cast iron cookery. From the kitchens of Lodge, America's leading manufacturer of cast iron cookware, this unique cookbook offers over 200 mouthwatering recipes. The delectable dishes range from breakfast specials to the secrets of great fried food, to soups and stews, biscuits and baked goods, fish, veggies and finally those sweet finales. And the book features favorite cast iron cooking recipes by well-known cooks such as Bill and Cheryl Jamison, Nick Malgieri and Allison Fishman. Special cooking lessons include cast iron cooking basics and how to enjoy open air cooking and grilling.
This special culinary delight features great cooking stories and intriguing vignettes on the history and legend and lore of cast iron cooking. Each unique recipe, culled from cooks across the country, is illustrated with four-color photography. Published in a special flexible binding, this cookbook will be a keepsake treasured by all cooks.
About the Author
The Lodge Company, a family-owned, family operated business, makes its home in South Pittsburg, Tennessee -- a tiny community nestled along the Cumberland Plateau of the Appalachian Mountains. Founded in 1896 by Joseph Lodge, Lodge has been manufacturing quality cast-iron cookware for 112 years. It is the only American manufacturer of cast iron cookware, and has been extraordinarily savvy about pleasing its customers. Not forgetting its roots, Lodge still produces unseasoned cast iron products as well as cookware for outdoor and camp cooking. Understanding that tastes change, however, several years ago Lodge developed and introduced a line of pre-seasoned cookware and enameled cast-iron cookware, both of which have been extraordinarily successful. Not even the most expensive stainless and aluminum cookware can rival the even heating, heat retention, durability and value of Lodge Cast Iron. Its legendary cooking performance keeps it on the list of kitchen essentials for great chefs and home kitchens alike. Lodge released a book in 2003, A Skillet Full, a self-published book in conjunction with their local historical society and sold over 130,000 copies with limited distribution. The power of the Lodge brand crosses platforms and conjures up memories of home cooking for millions of Americans. Its rich heritage and quality cookware not only offers a nostalgic connection to cooking but transcends multiple generations of savvy cooks.