Download Ebook Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All (Cook's Country)From Americas Test Kitchen
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Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All (Cook's Country)From Americas Test Kitchen
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Learn to cook it all in cast iron!
The cast-iron skillet is a sturdy, versatile, traditional kitchen workhorse that 85% of us own but far fewer of us reach for daily, mostly because we have one or two recipes we use it for and otherwise it stays in the back of the cabinet. In this new cookbook, the editors of Cook's Country will show you everything you need to know about cast-iron cookware and the many (and often surprising) dishes you can cook and bake in this multitasker of a pan, from the classic dishes everyone knows and loves like steak, perfect fried eggs, and cornbread, to innovative and inspiring recipes like skillet apple pie, pizza, and cinnamon swirl bread. Learn about this cast iron's history and what makes it uniquely American and let us show you how to shop for, season, care for, and clean this perfect pan.
- Sales Rank: #3141 in Books
- Brand: Americas Test Kitchen
- Published on: 2016-02-23
- Released on: 2016-02-23
- Original language: English
- Number of items: 1
- Dimensions: 9.63" h x .76" w x 7.90" l, .81 pounds
- Binding: Paperback
- 304 pages
- Americas Test Kitchen
About the Author
This book has been tested, written, and edited by the test cooks, editors, food scientists, tasters, and cookware specialists at America’s Test Kitchen, a 2,500-square-foot kitchen located just outside Boston. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine, the public television cooking shows America’s Test Kitchen and Cook’s Country from America’s Test Kitchen, America’s Test Kitchen Radio, and the online America’s Test Kitchen Cooking School.
Most helpful customer reviews
226 of 234 people found the following review helpful.
Well worth the money if you have a cast iron frying pan, plan on purchasing one or want to reduce the number of pans you have.
By Jackie Cooper
This book is well worth the money if you have a cast iron frying pan, plan on purchasing one or want to reduce the number of pans and baking dishes you need in your kitchen.
This book covers all the basic information you need to choose a pan, to cook in and care for you pan , plus detailed recipes that walk you step by step through Frying, Baking, Roasting, Braising, Deep frying in and even using it as a Pie pan, Pizza pan or Baking golden brown breads with a crispy outside crust and billowy soft middle.
There is a reason Cast Iron pans were carried on the wagon trains that settled the west and have been found in kitchens for generations often the same pan.Cast iron holds the heat and stays hot longer than other types of cookware making it a favorite for searing and browning meat including steak, the rich caramelized crust you get on a steak will amaze you, in the oven it maintains a constant temperature better, cooking your food more evenly with a golden crust.
Cast iron cookware is the only piece of cookware that actually improves with years of use , its durability is legendary. It is virtually indestructible. If seasoned properly it is the best non stick cook ware you can own. Cast iron pans are versatile; use It on the stove, grill, in the oven or over a campfire.
This cook book includes the following recipes with step by step instructions, additional tips and a paragraph explaining why the recipe works, plus a picture of each food. I am going to add some of the pictures to help you decide if this is just the right book for you.
a. Snacks: Pizza dip, crab dip , fondue, baked brie, garlic shrimp, Nachos,
b. Searing: Blackened Chicken, Oven seared chicken breast, Indoor Barbequed chicken, Teriyaki Chicken thighs, Steak tips with mushroom gravy, Steaks, Filets Mignon, Cowboy steak, Thick cut pork chops, Pork tenderloin, Lamb chops, Snapper, Scallops
c. Roasts: Butter flied chicken, Classic roast chicken, Boneless turkey breast, London Broil, Classic Roast Beef & Gravy, Garlic roasted top sirloin, Meatloaf with mushroom gravy, Stuffed boneless pork loin, Bone in Pork Rib roast, Roasted pork shoulder, Leg of lamb
d. One Dish Dinners: Lasagna, Ziti, Macaroni & cheese, Pan roasted chicken breasts with root vegetables, Braised chicken thighs with Swiss chard & carrots, Curried chicken & rice, Easier fried chicken, Southwestern style chicken & biscuits, Chicken pot pie, Beef Pot pie, shepherd’s pie, chili, Steak tips , flank steak with potatoes, Stir fried beef & broccoli, Pork cutlets with green beans, Pan fried pork chops with succotash, Pork chops & dirty rice, Pork tamale pie, Cod & potatoes with orange parsley salad, Clams with couscous, Paella
e. Sandwiches, Burgers, & Pizza: Grown up grilled cheese, Turkey club Panini, Fried chicken sandwiches, Ultimate burgers, Fried onion burger, Chicago Style Italian beef, Baltimore pit beef, Middle eastern style lamb pita, Italian style sausage and pepper subs, chipotle chicken tacos, Flank steak tacos, skillet pizza marguerite, no cook pizza sauce, Chicago style pepperoni pan pizza, cast iron skillet calzone.
f. Eggs & Breakfast: Scrambled eggs, fried eggs, Denver Omelet, Hash brown pie, Skillet Strata with bacon, Huevos Rancheros, Spinach & Feta Frittata, Hash brown pie, Cheese Quiche, Single crust pie dough, Home fries, Corned beef hash, Homemade sausage, Cornmeal Pancakes, Dutch Baby, French toast casserole, Drop doughnuts, Cinnamon Buns,
g. Biscuits and Breads: Lemon dill biscuits, Southern style cornbread, Beer batter Cheese bread, Olive Bread, Brown soda bread, English muffins, Garlic rolls, Rosemary Focaccia, Rustic Italian loaf, Cinnamon Swirl bread, Corn tortillas, Flour tortillas, Griddled Flatbreads.
h. Desserts: Pears with caramel sauce, Glazed peaches with pistachios, Bananas Foster, Nectarine & Raspberry crisp, cherry cobbler, Apple pie, blueberry pie, Summer fruit tart, Apple fritters, German apple pancake, peach cake, chocolate hazelnut bread pudding, chocolate chip skillet cookie, hot fudge pudding cake.
This book is more than a cookbook, it includes everything you ever needed to know about cast iron fry pans plus kitchen tested recipes with easy to read, detailed step by step recipes:
Choosing the best and right cast iron fry pan for your kitchen.
A. 10 cast iron frying pans were tested for Browning, Sticking, Ease of Use and Durability. The results are included to help you decide which cast iron frying pan is just right for you and your cooking needs.
B. Caring for your cast iron fry pan is thoroughly covered in this book including seasoning your new or older skillet, cleaning your pan, and problem solving such as cleaning an extra dirty skillet, restoring a scratched skillet, cleaning an extra dirty skillet and even getting rid of the stink in a stinky skillet. Especially helpful if you decide to purchase a used cast iron skillet. This book also includes the recommended best Scrubber (available on Amazon)to use on these fry pans in addition to common household items that will work in a pinch.
C. It is not surprising that myths about cast iron skillets are rampant. The test kitchen extensively investigated each myth and this book brings you the true story about each including but not limited to :
a. If a cast iron pan gets rusty it is ruined: Wrong! Unless a cast iron fry pan is cracked it can be cleaned and reseasoned . Did you know that cleaning an old dirty cast iron fry pan can be done in your oven by running it through the self cleaning cycle in your oven and then reseason the pan. I didn’t until I got this book.
b. You can use a cast iron fry pan on electric or gas stoves.
Everything you really need to know about this timeless American workhorse, the Cast Iron Frying pan all published in this one book.
14 of 14 people found the following review helpful.
great cookbook!
By PrincessP
I love this cookbook! I've tried the whole roasted chicken on the cover (delicious) I've also made the chicken thighs, salmon with honey lime sauce (yummy) and have all of the ingredients ready for the one pan lasagna dish for tomorrow's dinner. The apple pie looks good as well as tons of other recipes that I will be making . Honestly, there are only two or three recipes in this book that I probably won't make, and a few others that I will likely substitute a main ingredient, like beef or turkey for the lamb. I wish that it were spiral bound, but then I wish that ALL cookbooks were spiral bound :) I am so pleased with my gift.
12 of 12 people found the following review helpful.
My new best friend in the kitchen
By ldgold
I have tried soo many recipes in this book and let me tell you, if you are cooking for two, and want just a little leftover, this is it. I cooked the chili, the steak tips and mushrooms, the whole chicken as seen on the cover and the cornbread with slight modifications).. look forward to trying all recipes.
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