{"product_id":"cooking-in-cast-iron-yesterdays-flavors-for-todays-kitchen-a-cookbook-paperback","title":"Cooking in Cast Iron: Yesterday's Flavors for Today's Kitchen: A Cookbook - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMara Reid Rogers\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eNo other cookware quite captures the spirit of American homestyle cooking. Durable and timeless, cast iron has been handed down from generation to generation. Today, there are cast iron skillets, Dutch ovens, casseroles, woks, and grill pans. The original non-stick cookware, it's perfect for cooking with less fat or oils-and readily adapts to a wide range of ethnic cuisine. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eCooking in Cast Iron\u003c\/b\u003e will acquaint home cooks with the benefits, history, care, and use of this rugged and romantic cookware. Plus, more than 150 recipes-from main dishes and side dishes to breads and desserts-demonstrate the versatility of cast iron in today's kitchens. This culinary celebration of cast iron includes: \u003cp\u003e\u003c\/p\u003e* Pan-Fried Catfish\u003cbr\u003e * Best-Ever Boneless Fried Chicken with Bourbon Gravy\u003cbr\u003e* Shrimp Gumbo with Filé\u003cbr\u003e * Thai-style \"Paella\"\u003cbr\u003e * Mexican Rice with Annatto and Avocado\u003cbr\u003e * Indian Basmati Pilau\u003cbr\u003e * Red Pepper Gorgonzola Bread Pudding\u003cbr\u003e * Bananas Foster\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMara Reid Rogers was a co-host of the national cooking series \"Cook-Off America\" on public television. A certified culinary professional, Mara is a radio host, food writer, frequent spokesperson, and an author of seven cookbooks. She has also been a food and entertaining editor and private chef.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 9.2 x 7.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 01, 2001\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":52499830702387,"sku":"9781557883674","price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0300\/5595\/6612\/files\/7ONlB4P0bP9781557883674.webp?v=1760100868","url":"https:\/\/www.vysn.com\/en-ca\/products\/cooking-in-cast-iron-yesterdays-flavors-for-todays-kitchen-a-cookbook-paperback","provider":"VYSN","version":"1.0","type":"link"}