Mother-daughter duo Sharon Kramis and Julie Kramis Hearne have earned their culinary stripes. Sharon was a student and protégé of James Beard and has been a restaurant consultant for 30 years. Julie Kramis Hearne was a chef at the Herb Farm for many years.
"Kramis and Hearne, a Seattle-based mother-daughter duo, are back with an updated edition of their popular guide to a favorite cooking tool. With more than 100 recipes—from classic bread pudding to internationally inspired pork katsu—plus bright photos and tips on skillet care, this cookbook will delight cast iron enthusiasts and newcomers alike."
—Alaska Airlines Magazine
"In a world of copper-bottom pans and All-Clad sets that cost hundreds of dollars, the cast-iron skillet can be easy to overlook. But Sharon Kramis and Julie Kramis Hearne want to remind the world this tried-and-true kitchen tool is actually 'one of the most important pans in your kitchen.' The 100 recipes in The Cast Iron Skillet Cookbook (an update of the original 2004 edition) range from traditional favorites, such as zucchini-onion frittatas and seared beef tenderloin, to more surprising uses of the skillet, like pecan sticky bread and Best Baked Beans. Kramis and Hearne explore the ways in which cast iron can result in a better browning on a piece of meat, more flavor in vegetables and improved texture in baked goods. Their enthusiasm, coupled with full-color photographs of the results of their easy-to-follow recipes, makes it clear why this age-old kitchen tool hasn't yet gone out of style."
"Cast Iron Skillet Cookbook: Recipes for the Best Pan in Your Kitchen has been revised and expanded in this new edition, and provides cooks with a lovely collection of single-pan recipes for everything from main courses to desserts. Rack of Lamb in a skillet? Sticky Buns? Crispy Lamb Skewers? All these and more receive step-by-step instructions, easy recipes that don't require any special ingredients, and a peppering of color photos throughout. Any who have wanted to use the cast iron skillet for more than just occasional stir-fries will find this packed with different techniques and an appoach designed to make the most of cast iron cookery."
"Sharon Kramis and Julie Kramis Hearne are cast iron skillet mavens. This book, Cast Iron Skillet, was a best seller in its first edition. Now, it has been revised, extended, made a little more contemporary, and friendly to those who favor veggies on their plate... And here these two experts are rolling out more cast iron gems. There’s a need to stop, look, and listen. Oh, to cook and taste and relish, too!"
—Cooking by the Book
"Without reservation, I can say that if this is typical of how cast iron food tastes, then these authors have made a believer out of me.... It’s an amazing book which has made me a bona fide cast iron skillet user. Our copy, already marked from ingredients – the sign of a great cookbook – is going right on the shelf in our kitchen near our cast iron pan where it belongs."
—Lessons Learned from the Flock