Cooking in Cast Iron: Yesterday's Flavors for Today's Kitchen: A Cookbook

I can't wait to start trying recipes from this book! All look really good even though there are a few recipes that are a little too gourmet for my liking, but overall this is a must have. *back to add; This week I made the "Sloppy Joes with Tri-Colored Bell Peppers", pg 30, and the "Cuban Chicken with Pineapple-Rum Sauce", pg 64. Both were fantastic and the sloppy joes were better than any I have ever had. The recipes look good reading through them and so far taste even better. Can't wait to try more.

As a fan of cast iron and dutch oven cooking, I enjoyed the history and the "color" she gave in the beginning of the book. The recipes range from the simple "monte cristo" to more complex historical fare. This book will be used over and over as more exotic cookbooks simply decorate you kitchen.

I have been cooking with dutch ovens for years. I am also involved in 18th cent reenacting so I do use my cast iron quite a bit. I think this cookbook is great because the recipes are modern, easy to make and use ingredients readily available in the grocery store. Some dutch oven/cast iron cookbooks try to be too authentic and have recipes for poached rabbitt with skunk cabbage, etc., but not this one. The 1st recipe we tried was Shaker style chicken with apple and cream sauce--an A+.