Cast Iron Skillet Big Flavors: 90 Recipes for the Best Pan in Your Kitchen
(Adobe EPUB eBook, OverDrive Read)

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Sasquatch Books 2011
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Adobe EPUB eBook, OverDrive Read
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Description

The cast iron skillet is the ultimate cook's tool. For cooking the perfect steak or handling a fillet of wild salmon, it's sublime. For roasting vegetables it makes the seamless transition from stovetop to oven to table. Upside-down cakes and other sweet treats just turn out better in cast iron. Following up their successful Cast Iron Skillet Cookbook (2004), Sharon Kramis and Julie Kramis Hearne bring a whole world of spices, herbs, and preparations to their new cookbook that's all about big flavors. Here are spice rubs, new ingredient combinations, and a few kitchen tricks to spice up anyone's cooking repertoire. Here is possibly the best steak in the world—a seared rib-eye with truffle butter and smoked blue cheese; a wonderful tamarind glazed crab, sizzling shrimp with smoked paprika; caramelized fennel, shallot and pear tart; and a spicy raw apple cake that plays up the best of the fall harvest. The recipes from these authors are sophisticated but easy, not fussy. They work, and the results are delicious. This is home cooking at its best.

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Street Date:
09/27/2011
Language:
English
ISBN:
9781570617843
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Citations
APA Citation (style guide)

Sharon Kramis. (2011). Cast Iron Skillet Big Flavors: 90 Recipes for the Best Pan in Your Kitchen. Sasquatch Books.

Chicago / Turabian - Author Date Citation (style guide)

Sharon Kramis. 2011. Cast Iron Skillet Big Flavors: 90 Recipes for the Best Pan in Your Kitchen. Sasquatch Books.

Chicago / Turabian - Humanities Citation (style guide)

Sharon Kramis, Cast Iron Skillet Big Flavors: 90 Recipes for the Best Pan in Your Kitchen. Sasquatch Books, 2011.

MLA Citation (style guide)

Sharon Kramis. Cast Iron Skillet Big Flavors: 90 Recipes for the Best Pan in Your Kitchen. Sasquatch Books, 2011.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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The cast iron skillet is the ultimate cook's tool. For cooking the perfect steak or handling a fillet of wild salmon, it's sublime. For roasting vegetables it makes the seamless transition from stovetop to oven to table. Upside-down cakes and other sweet treats just turn out better in cast iron. Following up their successful Cast Iron Skillet Cookbook (2004), Sharon Kramis and Julie Kramis Hearne bring a whole world of spices, herbs, and preparations to their new cookbook that's all about big flavors. Here are spice rubs, new ingredient combinations, and a few kitchen tricks to spice up anyone's cooking repertoire. Here is possibly the best steak in the world—a seared rib-eye with truffle butter and smoked blue cheese; a wonderful tamarind glazed crab, sizzling shrimp with smoked paprika; caramelized fennel, shallot and pear tart; and a spicy raw apple cake that plays up the best of the fall harvest. The recipes from these authors are sophisticated but easy, not...

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