Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet: A Cookbook

(Hardback)

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Description

A new classic for the only pan you need "There's no one better to offer instruction on how to use the most essential, versatile item in your kitchen."-Grub Street The cast-iron skillet has been ahumble workhorse used for generations to crisp bacon perfectly and fry chicken; now use it to turn out tender scones, cakes, and breads. A curious home cook, Charlotte Druckman has figured out every trick for this versatile pan. Heat the skillet for a few minutes, add some butter to sizzle, and you can brown cheesy arepas, get a crunchy crust on a kimchi-topped hoecake, or blister naan right on the stovetop. Or preheat the pan in the oven and you're ready to bake no-knead pizza, the gooiest sticky buns, and even a cornflake-milk layer cake. With beautiful photographs, tips for seasoning cast iron, and info on collecting vintage pieces, this book makes cooking so much fun that your skillet will never see the cupboard. "A must-own book. Druckman's creations leap off the page, and better yet, inspire you to grab a skillet."-San Francisco Chronicle

Reviews

A must-own book. Druckmans creations leap off the page, and better yet, inspire you to grab a skillet. San Francisco Chronicle

"There's no one better to offer instruction on how to use the most essential, versatile item in your kitchenDruckman is a prolific food writer and a home cook, and her enthusiasm for dishes like butter mochi cake and green-pea panisse is contagious."Grub Street

"I love this book!Charlotte's recipes are fresh, exciting, and truly fun, and her writing makes you want to stir, sizzle, and bake your way through each of them." Dorie Greenspan,New York Times bestselling author of Baking Chez Moi and Dorie's Cookies

"Charlotte's knowledge, imagination, and passion for food make her an incredible resource for skillet cooking." Christina Tosi, chef-owner of Milk Bar and author ofMomofuku Milk Bar

"Stir, Sizzle, Bake radically reimagines the possibilities for cast iron. With recipes that range from green pea panisse to coconut egg-in-a-hole, Charlotte is a smart, permissive, and inspiring guide." John T. Edge,coeditor ofSouthern Foodways Alliance Community Cookbook

"This is the book you need if you want to cook with cast iron." Diana Henry,author ofA Change of Appetite

"Stir, Sizzle, Bake delves into not just what you can do with these pans, but also how to keep them in tip-top shape. Through her research, Druckman has developed a very intimate understanding about how these basic, yet fickle, pans work."First We Feast

"Druckman offers cast-iron skillet recipes that are interesting, international, complex in some cases, and using ingredients you might not associate with cast iron. Whether you want to go complex, or keep it simple, you'll find something worth pulling your skillet out for (if yours doesn't have a permanent place on the stove already)." Faith Middleton, talk showhost of "Faith Middleton Food Schmooze" on WNYR

The kind of food you can make in a cast-iron pan is the kind that humanity has been cooking in cast-iron for centuries: sturdy, rugged, nourishing, but still particularly with Druckmans knack with unconventional ingredients in innovative combinations sophisticated. Eater

"Charlotte Druckman goes deep on cast-iron baking." The New York Times

Author Bio

Charlotte Druckman is a journalist and food writer whose work has appeared in various publications, including theWall Street Journal, theNew York Times,Cherry Bombe, andBon Appetit. She's the proud cofounder of Food52's Tournament of Cookbooks, and is also the author ofSkirt Steakand coauthor ofCooking Without Borderswith Anita Lo. She lives in New York.