Cast Iron Cooking

From Publishers Weekly
"I hide my favorite frying pan whenever my mother-in-law comes for a visit," reveals Livingston ( Good Vittles ) in his preface. Why? Because "the woman means well, but, of course, scrubbing a cast-iron skillet is wellnigh (but not quite) the worst thing that you can do to it." Livingston is right, yet his pages are so filled with backwoods machismo that his book could as well be titled Iron Man Cooks with Iron Pan . A Southerner fond of hunting and fishing, the author is most at home on a campsite, not in the heat of a kitchen. For example, instructions for sourdough biscuits baked in a cast-iron Dutch oven detail raking coals over the lid--but give no instructions for adapting the recipe for a conventional oven. Most camp cooks don't use cast-iron cookware, due to its heavy weight; for those who cook in a well-stocked cabin or trailer, cast iron is well suited to searing fish and game. Livingston helpfully outlines techniques for blackening foods, from chicken, beef and hamburger to redfish. He knows the lore and care of cast-iron equipment, providing instructions for seasoning (or "sweetening") cast iron to ensure that it serves as virtually a nonstick surface. And his list of mail-order resources for cast-iron cookware is comprehensive. Still, how many consumers will take the time to prepare a recipe for "Sheep Stew" that calls for 60 pounds of fat lamb, just for starters? Illustrations not seen by PW. Copyright 1990 Reed Business Information, Inc.


Book Description
Nothing cooks like cast iron, and Livingston tells you why, with seventy-five delicious recipes.



From the Back Cover
Nothing cooks better than cast iron. Here at last is a cookbook for this most simple and versatile cookware, favorite of campfires and country kitchens for generations. With complete directions for seasoning and care, Cast-Iron Cooking features over 75 recipes, from johnnycakes to blackened redfish - all ladled out with A. D. Livingston''s unique blend of good humor, savvy cooking sense, and plain talk. Cast-Iron Cooking is a back-to-basics classic that cooks everywhere will love. (5 1/2 X 8 1/4, 144 pages, illustrations)



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``I hide my favorite frying pan whenever my mother-in-law comes for a visit,'' reveals Livingston ( Good Vittles ) in his preface. Why? Because ``the woman means well, but, of course, scrubbing a cast-iron skillet is wellnigh (but not quite) the worst thing that you can do to it.'' Livingston is right, yet his pages are so filled with backwoods machismo that his book could as well be titled Iron Man Cooks with Iron Pan . A Southerner fond of hunting and fishing, the author is most at home on a campsite, not in the heat of a kitchen. For example, instructions for sourdough biscuits baked in a cast-iron Dutch oven detail raking coals over the lid--but give no instructions for adapting the recipe for a conventional oven. Most camp cooks don't use cast-iron cookware, due to its heavy weight; for those who cook in a well-stocked cabin or trailer, cast iron is well suited to searing fish and game. Livingston helpfully outlines techniques for blackening foods, from chicken, beef and hamburger to redfish. He knows the lore and care of cast-iron equipment, providing instructions for seasoning (or ``sweetening'') cast iron to ensure that it serves as virtually a nonstick surface. And his list of mail-order resources for cast-iron cookware is comprehensive. Still, how many consumers will take the time to prepare a recipe for ``Sheep Stew'' that calls for 60 pounds of fat lamb, just for starters? Illustrations not seen by PW. (Mar.)


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