The Dutch Oven Cookbook (60 recipes for one-pot cooking)
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$21.99
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Product Details
Author:
Louise Pickford
Format:
Hardcover
Pages:
144
Publisher:
Ryland Peters & Small (October 12, 2021)
Language:
English
ISBN-13:
9781788793896
ISBN-10:
1788793897
Dimensions:
7.5" x 9.25" x 0.7"
File:
Eloquence-SimonSchuster_04022026_P9912986_onix30_Complete-20260402.xml
Folder:
Eloquence
List Price:
$21.99
As low as:
$16.93
Publisher Identifier:
P-SS
Discount Code:
A
Case Pack:
22
Weight:
24.08oz
Audience:
General/trade
Pub Discount:
65
Imprint:
Ryland Peters & Small
Overview
60 Dutch oven recipes for casseroles, braises, pastas, rice dishes and more.
A Dutch oven is an iconic piece of kitchenware, highly prized by all cooks from beginners to professionals. A thick-walled, seasoned cast-iron cooking pot, as to why it’s called a Dutch oven, no one knows for sure. The most popular theory is that the 17th century Dutch were the first to use clay molds in favor of casting metal in sand, and this enabled smoother finishes for iron cookware. Regardless of its origins, by the 1920s, a well-known French brand (now synonymous with this lidded casserole) was supplying them to French restaurants specifically for cooking their most popular dish coq au vin. As a Dutch oven can be a costly investment piece, how do you make sure that you put yours hard to work? Easy—with this collection of 60 tried-and-tested recipes you can impress with classic dishes ranging from Beef Bourguignon and Slow-cooked Greek Lamb to One-pot Spanish Seafood Stew. But what you can cook in a Dutch oven is not limited to these European-style casseroles—you can also serve up comforting home-cooked favorites from Cajun Chicken Gumbo, Mac "n" Cheese, Short Ribs, Carnitas (Mexican Pulled Pork), and Spinach & Cheese Strata, plus discover exciting new recipes to expand your repertoire, including Kale & Squash Lasagne and Sriracha-braised Brisket and even a loaf of Dutch Oven Bread!
A Dutch oven is an iconic piece of kitchenware, highly prized by all cooks from beginners to professionals. A thick-walled, seasoned cast-iron cooking pot, as to why it’s called a Dutch oven, no one knows for sure. The most popular theory is that the 17th century Dutch were the first to use clay molds in favor of casting metal in sand, and this enabled smoother finishes for iron cookware. Regardless of its origins, by the 1920s, a well-known French brand (now synonymous with this lidded casserole) was supplying them to French restaurants specifically for cooking their most popular dish coq au vin. As a Dutch oven can be a costly investment piece, how do you make sure that you put yours hard to work? Easy—with this collection of 60 tried-and-tested recipes you can impress with classic dishes ranging from Beef Bourguignon and Slow-cooked Greek Lamb to One-pot Spanish Seafood Stew. But what you can cook in a Dutch oven is not limited to these European-style casseroles—you can also serve up comforting home-cooked favorites from Cajun Chicken Gumbo, Mac "n" Cheese, Short Ribs, Carnitas (Mexican Pulled Pork), and Spinach & Cheese Strata, plus discover exciting new recipes to expand your repertoire, including Kale & Squash Lasagne and Sriracha-braised Brisket and even a loaf of Dutch Oven Bread!
