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CAST IRON CUISINE: FROM BREAKFAST TO DESSERT

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Author: Matt & Linda Morehouse
Publisher: Paradise Cay Publications
ISBN: 0-939837-84-6
ISBN #: 0-939837-84-6
Binding Type: Softcover
CAST IRON CUISINE: FROM BREAKFAST TO DESSERT From country cabin to city digs, Cast Iron Cuisine from Breakfast to Dessert has you covered. Discover flavor secrets of chefs: stockmaking, reduction sauces, mirepoix, aging meats to perfection. Explore bread making in loaf pans or in a skillet. Enjoy original and time-tested dishes for traditional cast iron ware or modern kitchenware. One hundred and thirty high-flavor, cost-conscious recipes for joyous omnivores, outdoor folk and city folk alikeincluding the family dog. Grandmas cast iron skillet never had it so good.REVIEWSReviews: "Food cooked in cast iron just tastes better. That's not just an opinion, that is a fact observed by anyone that has ever cooked in cast iron. Linda and Matt Morehouse's "Cast Iron Cuisine: From Breakfast to Dessert" is an excellent collection of time tested recipes that are cooked in cast iron. Once you try cast iron cooking, you'll never go back to your 'old pans'. "-Gregory Stahl, founder of the Wagner and Griswold Society.FROM THE INTRODUCTIONFirst let us say what this book is not about. It is not a fast food book aimed at the soccer mom who needs to throw a meal on the table in half an hour (although a few recipes do serve that purpose). It is not a low-calorie, low-fat, heart-healthy cookbook (though efforts have been made to reduce fat, salt, and sugar content because thats just the smart thing to do). It is not an organic cookbook (though if you want to spend your money on organics it will not ruin any recipe).This book is a compilation of hearty, time-tested, family-pleasing recipes that go well in a rustic environment but can still grace your formal city-home dining room. Most ingredients are commonly found at your local grocery store or in the fields, forest, and streams close by. A few more exotic ingredients, such as Sap Sago cheese or Mexican chocolate, etc., add such a distinctive flavor edge that they are worth acquiring from a specialty shop or from the online sources cited in Resources.Most of the recipes in this book we have either created ourselves or significantly adapted from their traditional versions. The few that we have presented as we encountered them, we have attributed to their authors, where known.This book is for the experienced family cook. We assume that you are familiar with the basic cooking methods; consequently, we do not explain in detail such processes as braising, sauting, and the like. However, we do go into considerable detail discussing such processes as aging red meat and making stocks, which can provide that flavor edge that lifts a dish from the salubrious into the sublime.Some of these recipes require four days from start to finish (thereby giving a new meaning to slow food); however, with the exception of making stock, no recipe requires more than one hour of total hands-on time.All recipes that require long preparation times can be made more quickly, but there will be some significant loss of flavor. You can go to the supermarket, buy a cut of beef, and make, the very same day, a pot roast that will satisfy and nourish your family and guests. But it will not bear the inimitably dusky, intensely carnal flavor of the pot roast made from aged beef and homemade stock, the one we designate as Noble Pot Roast. You just have to taste this dish to believe it, and having tasted it, we guarantee the flavor will linger in your memory.With the exception of the salads (which have been included for their flavor and texture contrast and because theyre what we set on our own table), all these recipes can be made using cast iron cookwareindeed, the flavor of most dishes is enhanced thereby.Cast iron cooking has been around since the 14th century, when cast iron was first smelted in China. New cast iron cookware is readily available, though we find it less user-friendly than the fine old pieces that have been seasoned through years and years of use and loving care.There is a fine sufficiencynay, a plethora--of antique and new ironware available on eBay at surprisingly reasonable prices. The best pieces come from the nineteenth century American foundries such as Griswold, Volrath, Wagner, etc., and can still be found at garage sales and flea markets. (See Cast Iron Care, following two pages.) They are worth seeking out, for you will soon become attached to your cast iron wareespecially your lidded skilletand will consider it your best friend in the kitchen.The recipes in this book are merely representative of what can be done in cast iron; this is by no means an exhaustive, encyclopedic work. It is an honest transcription of the meals that have nourished our families and guests for many years, occasionally garnering high praise and requests for recipes. When that happens now, we will simply hand them this cookbook. ISBN: 0-939837-84-6 publish date: 05/31/2009

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