"The Cast Iron Skillet Cookbook is . . . a damn fine work that's at
once a treatise, chronicle, and paean to perhaps the most versatile tool
in a cook's arsenal. . . . I promise you, with this book your cast iron
skillet will never again leave the top of your stove. It's that good."
--David Leite, publisher of the two-time James Beard Award-winning
website Leite's Culinaria (LCcooks.com)
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. They range
from traditional skillet favorites, like Seared Chicken Hash, Spanish
Potato and Sausage Tortilla, and pan-seared steaks and chops, to
surprising dishes like cornbread with an Italian spin; quesadillas
filled with brie, papaya, and pineapple; and a gingerbread cake topped
with fresh pears.