I have cast iron cookware that came over to New Mexico on covered wagons from Illinois and Missouri with both of my Grandmothers, some of the cast iron collected by my Mother, and what I have aquired on my own, so technically some of it IS my Mother's Cast Iron. As I have gotten older and my nest empty I have passed on to my children - both excellent cooks - that CI that I feel is unsafe for me to lift safely or feeds a large group, but I still have a special pull out 'safe' for my cast Iron and the favorites stay on the stove top. I have been cooking about 60 years, and cook in cast iron about 5 days a week and three meals a day when camping.
When I first saw this book I was skeptical that I would find new info but was interested to see if there were new items I might want to acquire. I was so wrong. There are several hints and recipe suggestions that I must try out - ASAP before my old mind forgets! - plus some new lighter versions of the old standby CI I no longer have.
I received a free electronic copy of this recipe book On February 22, 2019 from Netgalley, Lucy Vaserfirer, and Harvard Common Press in exchange for an honest review. Thank you all for sharing your hard work with me.
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Not Your Mother's Cast Iron Skillet Cookbook: More Than 150 Recipes for One-Pan Meals for Any Time of the Day Kindle Edition
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About the Author
Chef, culinary educator, and recipe developer Lucy Vaserfirer is the author of Seared to Perfection: The Simple Art of Sealing in Flavor and the entertaining and educational food blog Hungry Cravings, an online resource demystifying complicated cooking and baking techniques and offering delicious, foolproof recipes. She is an Adjunct Instructor of Cooking at Clark College in Vancouver, Washington, and at Mount Hood Community College in Gresham, Oregon, and has taught both home and professional cooks and bakers for years. Her recipes and writings have appeared in Cooking Club magazine, The Virginia Culinary Thymes, Webers Time to Grill: Get In. Get Out. Get Grilling., International Association of Culinary Professionals Cooking Schools & Teachers Section Membership Newsletter, Northwest Palate, and Hospitality News. She holds Le Cordon Bleu associate degrees in both culinary arts and patisserie & baking and lives in Vancouver, Washington. --This text refers to the paperback edition.
- ASIN : B07JH681R8
- Publisher : Harvard Common Press (6 November 2018)
- Language : English
- File size : 15356 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Not Enabled
- Word Wise : Enabled
- Print length : 272 pages
- Best Sellers Rank: 1,176,093 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
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Bonnye Reed Fry
A must-have cookbook!Reviewed in the United States on 11 March 2019
5 people found this helpful
Cast Iron cookbookReviewed in the United States on 24 September 2020
I lime this book. Wish it had more pictures with recipes
2 people found this helpful
this is a wonderful bookReviewed in the United States on 24 February 2021
I love this book. it is written so even a newbie like me can understand it. love that it even tells you which pan to use and everything. lots of great tips thru out the book as well