The New Cast Iron Skillet Cookbook
150 Fresh Ideas for America's Favorite Pan
Seiten
2014
Sterling (Verlag)
978-1-4549-0774-9 (ISBN)
Sterling (Verlag)
978-1-4549-0774-9 (ISBN)
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Cast iron skillets are booming in popularity: they're versatile, and they don't have the toxic chemicals released by artificial nonstick pans. Though cast iron was the only pan in grandma's kitchen, this title includes 150 recipes from cornbread with Parmesan cheese and sun-dried tomatoes to frittatas, and Vietnamese spring rolls.
This title comes from cookbook writer and magazine food editor Ellen Brown. Cast iron skillets are booming in popularity: they're versatile, they're relatively inexpensive, and they don't have the toxic chemicals released by artificial nonstick pans. Though cast iron was the only pan in grandma's kitchen, these 150 recipes are fresh and updated, from cornbread with Parmesan cheese and sun-dried tomatoes to frittatas, Vietnamese spring rolls, and to-die-for sticky buns.
This title comes from cookbook writer and magazine food editor Ellen Brown. Cast iron skillets are booming in popularity: they're versatile, they're relatively inexpensive, and they don't have the toxic chemicals released by artificial nonstick pans. Though cast iron was the only pan in grandma's kitchen, these 150 recipes are fresh and updated, from cornbread with Parmesan cheese and sun-dried tomatoes to frittatas, Vietnamese spring rolls, and to-die-for sticky buns.
Ellen Brown gained the national limelight as the founding food editor of USA Today as well as one of the founders of the New American Cuisine movement. She has written 40 cookbooks, including the critically acclaimed Cooking with the New American Chefs (Harper & Row), which won second place in the Tastemaker Awards, and the 1989 IACP Award-winning Gourmet Gazelle Cookbook (Bantam Books). She now writes a weekly column for the Providence Journal, and her articles have appeared in numerous publications, including the Washington Post, the Los Angeles Times, Bon Appetit, and Art Culinaire. In 1985, she was inducted into the prestigious 'Who's Who of Cooking in America'.
Zusatzinfo | all in color |
---|---|
Sprache | englisch |
Maße | 203 x 229 mm |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
ISBN-10 | 1-4549-0774-6 / 1454907746 |
ISBN-13 | 978-1-4549-0774-9 / 9781454907749 |
Zustand | Neuware |
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