The New Cast Iron Skillet Cookbook - Brown, Ellen
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Cast iron skillets are booming in popularity: theyre versatile, theyre relatively inexpensive, and they dont have the toxic chemicals released by artificial nonstick pans. Though cast iron was the only pan in grandmas kitchen, these 150 recipes are fresh and updated, from cornbread with Parmesan cheese and sun-dried tomatoes to frittatas, Vietnamese spring rolls, and to-die-for sticky buns.

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Produktbeschreibung
Cast iron skillets are booming in popularity: theyre versatile, theyre relatively inexpensive, and they dont have the toxic chemicals released by artificial nonstick pans. Though cast iron was the only pan in grandmas kitchen, these 150 recipes are fresh and updated, from cornbread with Parmesan cheese and sun-dried tomatoes to frittatas, Vietnamese spring rolls, and to-die-for sticky buns.
Autorenporträt
Ellen Brown gained the national limelight as the founding food editor of USA Today as well as one of the founders of the New American Cuisine movement. She has written 40 cookbooks, including the critically acclaimed Cooking with the New American Chefs (Harper & Row), which won second place in the Tastemaker Awards, and the 1989 IACP Award-winning Gourmet Gazelle Cookbook (Bantam Books). She now writes a weekly column for the Providence Journal, and her articles have appeared in numerous publications, including the Washington Post, the Los Angeles Times, BonAppétit, and Art Culinaire. In 1985, she was inducted into the prestigious "Whos Who of Cooking in America." She lives in Providence, RI.