The Cast Iron Way to Cook

I have The LeCreuset Cookbook, (1970 paperback), Le Creuset (2017), and now this.Yes, i am a LC fanboy, now, and for almost 50 years…!!! As a teen, i bought my first Doufeu in 1970 when i was 15, ‘cos Julia had orange enamelware…and i loved to cook.The cast Iron Way to Cook is a great, approachable french recipe book. It has a variety of recipes, and, which Le Creuset piece of cookware to use and why.1 the recipes are wonderful, comfort french food, lamb with white beans, coq au vin, potatoes, salads, desserts. None of the recipes in this book are identical to the other 2 i mention above.2 the cookware descriptions/recommendations are very informative and not unique to the Le Creuset products, ie a casserole or dutch oven, skillets, ribbed skillets, au gratin, baking dishes, , tagines, etc., and what each does to food chemistry.I love simplified french cuisine. I love the chemistry, subtle flavoring, and how well these recipes can showcase wine.Long ago i worked through Mastering the art of French Cooking, and, have grown a bit lazy. Tis a rarity now for me to spend 3-5 days preparing a meal.These recipes are great, inspirational, and have ingredients easily available in your grocery store. The photos are great and helpful to understand exactly what the recipe will produce. Nothing to intimidate anyone. And you certainly don’t need to have Le Creuset for any of these great recipes, nor even the exact type of cookware recommended. A covered casserole, a saucepan and good skillet should cover almost everything.Sturdy, nice easy to handle size, eventually lies flat, once spine loosens up.

I like this book and bought a copy for me and for my nephew as well. Flipping through it at first its like a well -illustrated guide to pieces of even obscure Le Creuset pieces you might not yet have - all very expensive and weighing a million pounds. Not everyone is going to opt to have a heavy cast iron Moroccan tangine in their arsenal of everyday kitchen appliances - or the thin' flat crepe pan either. However for the cast iron uninitiated in brings in a great set of starter recipes that show off the beauty of slow cooking and temperature consistency. Inspired cooks are going to realize they likely want the tangine and the crepe pan, too, after being blown away with their dutch oven successes. Cooks limited to core foods and a smaller kitchen will still be able to unlock some great dishes to make with their one or two pieces - the kind of stews or bakes to keep your family eating for a week or a Sunday dish to impress friends or relatives.A friend of mine grew up with Sunday morning extended family get together stories all centered around the bacon and eggs her father and his brothers could turn out of their Mom's cast iron frying pan. They were doctors and dentists and business professionals - their general cooking skills weren't great/ her father had also used to cook tv dinners without realizing you were supposed to remove the cardboard box, ( he was a very successful plastic surgeon). But with cast iron there is a building understanding of the tool and how it relates to the recipe. Learn to do one thing well and it will be your go-to to repeat that success over and over again. This is a great starting map to a Galaxy of culinary experiences.

Prompt and professional.

Helpful info and recipes. Cleaning dos and don'ts are good to know!

Arrived fast with great recipes!!!