Cooking in Cast Iron: Yesterda's Flavors for Today's Kitchen

Rating:
Summary: Good Intro, Good recipes, clearly written
Review: 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.

Rating:
Summary: Useful, not exceptional
Review: I absolutely adore cast iron and I have purchased a few books on the subject as well as experimenting on my own. I found most of the recipes in this book to be just fine but a little "out there" for your average chef with a big black pan and a pile of burning wood. "Souffleed Bittersweet Chocolate Omelet with Hot Fudge Sauce" and "Sauce Remoulade" are great and all, but where's the "Biscuits and Sausage Gravy?" In all fairness, there is a recipe for biscuits which I haven't tried yet. Overall there seems to be a plethora of recipes which are cute and interesting but likely won't be used very often and a there is a dearth of down-home cookin'. I liked "Cast Iron Cooking: from Johnnycakes to Blackened Redfish by A.D. Livingston" much better.

Rating:
Summary: Excellent Cookbook!
Review: I love this cookbook. There is a great mix of traditional with a twist and new recipes. It is great if you want to expand on your cast iron cooking. Most cookbooks offer just the basics that most people who have any cooking experience already know how to fix. If you are looking for standard recipes for fried chicken, corn bread or biscuits and gravy only, you might not appreciate the span of this book.