Biographical note:
Dwayne Ridgaway, the indoor grill master, is the well-known author of Quarry's cookery books including Lasagna; Sandwiches, Panini, and Wraps; and Pizza. He has been a chef at numerous resorts and restaurants, including the San Destin Beach Resort and the Elephant Walk in Florida. He is a food and beverage consultant and caterer, and lives in Bristol, Rhode Island.
Main description:
The adage "everything old is new again" is proven to be true once more as evidence of the resurgence in popularity of cooking with cast iron. Celebrity chefs like Emeril, Paula Deen, Rachel Ray, and Alton Brown are touting the virtues and versatility of cast-iron cookware. Now cooking enthusiasts can learn the age-old techniques that have made cast iron cooking a perennial favorite.
Cast Iron Cooking describes attributes of cast-iron pans and how best to use them; provides a review of all shapes, kinds, and brands of iron utensils; and explains what each is best suited for. It includes recipes for easy, healthy, gourmet-quality dishes from entrees to desserts made in cast-iron pans. A special chapter covers live-fire and charcoal cooking and grilling with cast iron. (Psst! Cast-iron cookware is perfect for outdoor cooking and entertaining.)
Sidebars cover interesting facts about cast iron, such as its history as a chuck-wagon favorite, how to use a Dutch oven with live coals, how to prepare and maintain a natural no-stick surface (a process called "seasoning") on these pans, and more.
