Will It Skillet?

53 Irresistible and Unexpected Recipes to Make in a Cast-Iron Skillet

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By Daniel Shumski

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Price

$14.95

Price

$19.95 CAD

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Format:

  1. Trade Paperback $14.95 $19.95 CAD
  2. ebook $9.99 $12.99 CAD

This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around April 4, 2017. This date is subject to change due to shipping delays beyond our control.

Discover a new world of cast-iron cooking. From Dan Shumski, who last applied his out-of-the-box food-loving sensibility to Will It Waffle?, here are 53 surprising, delicious, and ingenious recipes for the cast-iron skillet.

Savor the simplicity of Toast with Olive Oil and Tomato, because you just can’t achieve that perfect oil-toasted crust in a toaster. For Homemade Corn Tortillas, no special equipment required—use the pan to flatten and cook them. (Then serve your tortillas with Single-Skillet Carnitas or Charred Tomato Salsa—or make Chilaquiles.) Take popcorn to another level with clarified butter. Enjoy a Spinach and Feta Dip that stays warm from the residual heat of the pan. Plus pastas that come together in one skillet—no separate boiling required; perfectly charred roasted vegetables; beautiful breads and pizzas; and luscious desserts from a giant chocolate chip cookie to the sophisticated Layered Crepe Torte with Dark Chocolate and Raspberry Jam.

Includes detailed information on buying, seasoning, and caring for your cast-iron skillet—and turning it into a nonstick kitchen workhorse.


 

Genre:

On Sale
Apr 4, 2017
Page Count
216 pages
ISBN-13
9780761187431

Daniel Shumski

Daniel Shumski

About the Author

Daniel Shumski is a writer and editor who has hunted ramen in Tokyo for the Washington Post and tracked down ice cream in Buenos Aires for the Los Angeles Times. Between stints at the Chicago Sun-Times and the Chicago Tribune, he worked for a Midwestern heirloom apple orchard. His first book, Will It Waffle?: 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron, won praise from the New York TimesPeople magazine, and Food52. He lives in Montreal.

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