Cast Iron Cuisine

From Breakfast to Dessert

Matt and Linda Morehouse


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.

Contains 130 high-flavor, cost-conscious recipes for joyous omnivores, outdoor folk and city folk alike-including the family dog. Grandma's cast iron skillet never had it so good.

"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.

Cast Iron Cuisine cover

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176 pages; 9 x 6


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