Cast-Iron Cooking for Two - by Joanna Pruess (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>Small-batch, one-pot dishes to share with close friends and family!</b> <p/> In <i>Cast-Iron Cooking for Two, </i> Joanna Pruess celebrates the enduring appeal of cast-iron cooking and the countless twosomes who love sharing home-cooked food. Her 75 easy and flavorful recipes feature versatile cast-iron skillets that are the right size for people cooking for two (or three), whether they be empty nesters, college students, or just anyone who is not feeding a group. <p/> You'll find plenty of dishes that are perfect for any occasion when it's just the two of youؙ--or maybe even a few of you! Date night, Sunday morning with a couple of kids, or a casual drop-in dinner for a close friend. Real ingredients that are easily accessible, along with a smattering of high-quality convenience foods (think prepared pesto, pumpkin pie spice mix), help the home cook save time, money, and cupboard and counter space. <p/> Home cooks are discovering the cast-iron pan, popular for centuries, as a tool for economical, easy, elemental ways to cook. Pruess includes a section about caring for pans and debunking some commonly held myths about cooking with cast-iron. <p/> Joanna invites the cook to get creative, mix and match, and buck tradition: Buckwheat Crêpes with Smoked Salmon can be served for breakfast, brunch, or even dinner. Blackberry Candied Ginger Crisp could even become a celebratory breakfast instead of a dessert. And some of the side dishes, such as Roasted Corn Pancakes with Cherry Tomato Salsa and Sweet Potato Pancakes with Brussels Sprouts Slaw, could be the center of a light dinner or lunch. <p/> There's something for everyone--and their closest friends and family--in Pruess's latest, <i>Cast-Iron Cooking for Two</i>.<br><p/><br></br><p><b> Review Quotes </b></p></br></br><br>"If you've ever longingly eyed a recipe but had to pass it up because it served a small army or used a small army's kitchen's worth of pans, bow down to Joanna Pruess. She has created a book of delicious, just-right-for-two dishes that use basically one pan. Your copy will be dog-eared in no time." --David Leite, publisher of the James Beard Award-winning website Leite's Culinaria (LCcooks.com) <p/> "Joanna Pruess's <i>Cast-Iron Cooking for Two</i> is a magical work. With her easy, accessible, and delicious recipes for two, Joanna encourages cooks to share the magic that is cast-iron cooking at its best, even for small gatherings." --Mark Kelly, public relations manager, Lodge Cast Iron <p/> "A lovely book and full of wonderful ideas. I can think of dedicated cooks wanting to try one a week, if not more often. I'm cooking my way through the book." --Nancy Harmon Jenkins, author of <i>The Four Seasons of Pasta</i><br><p/><br></br><p><b> About the Author </b></p></br></br><b>Joanna Pruess</b> is an award-winning author whose cooking articles and recipes have appeared in the <i>New York Times Sunday Magazine</i>, the <i>Washington Post</i>, <i>Food Arts</i>, <i>Saveur</i>, <i>Food & Wine</i>, and the Associated Press syndicate. Her cookbooks include <i>The Cast-Iron Cookbook</i> and <i>Soup for Two</i>. She resides in New York City.
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