Synopses & Reviews
Joanna Pruess, author of Griswold and Wagner Cast Iron Cookbook
, now puts to use the delectable medium of cast iron for vegetarian dishes. As the most versatile tool in your kitchen, cast-iron cookware can make a variety of dishesall you have to do is use your imagination! Cast-iron cookware is a jack-of-all-trades: holding heat evenly, lasting virtually forever, and providing a unique cooking surface that only improves with age. It was probably your mothers favorite panand her mothers before her.
Adapted from Griswold and Wagner Cast Iron Cookbook, this comprehensive guide is the perfect addition to any vegetarians bookshelf. Featuring vegetarian dishes such as a Swiss cheese and apple frittata, deep-dish vegetarian pizza, mini cast-iron skillet cornbread, zucchini pancakes, raspberry-blackberry crisp, and much more from Griswold and Wagner Cast Iron Cookbook, along with new recipes never seen before, Cast Iron Vegetarian Cookbook will have you in the kitchen with veggies in hand before you even flip past the first recipe.
Cast iron is the ideal material for many techniques, as seen from the recipes chosen for this book: Caramelizing apples, glazing butternut squash, roasting asparagusall are described in scrumptious detail. Also here are directions on seasoning and keeping your cast-iron skillet in pristine shape, whether its been passed down from cook to cook or its something you found cheap at a tag sale. This book celebrates the comfort, pleasure, and joy of food.
About the Author
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 and Wine, and the Associated Press syndicate. Her most recent cookbooks are Cast Iron Cookbook and Seduced by Bacon. She and her husband, restaurant critic Bob Lape, live in the Bronx, New York.