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Loading... Cast-Iron Cooking: From Johnnycakes to Blackened Redfishby A. D. Livingston
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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 Cookingfeatures over seventy-five recipes, from johnnycakes to blackened redfishall ladled out with A. D. Livingston’s unique blend of good humor, savvy cooking sense, and plain talk. Cast-iron cooking may be the wave of the past, but A. D. Livingston has brought it back to the future. This book’s a dandy, packed with great information and criminally delicious recipes, all well sprinkled with Livingston’s peppery wit. So long, wimpy pots and Teflon skillets! Cast iron is back!” Patrick McManus, author ofThe Night the Bear Ate Goombaw A kitchen without cast iron is like a schooner without sails. A. D. Livingston has got his old black magic’ down to an arta simmering, aromatic art.” John Egerton, author ofSouthern Food No library descriptions found. |
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Google Books — Loading... GenresMelvil Decimal System (DDC)641.77Technology Home and family management Food And Drink Cooking Techniques Frying, SautéingLC ClassificationRatingAverage:
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