Cast Iron Cooking for Vegetarians

Joanna Pruess, author of <i>Griswold and Wagner Cast Iron Cookbook</i>, now puts to use the delectable medium of cast iron for vegetarian dishes. As the most versatile tool in your kitchen, cast-iron cookware can make a variety of dishes - all you have to do is use your imagination! Cast-iron cookware is a jack-of-all-trades: holding heat evenly, lasting virtually forever, and providing a unique cooking surface that only improves with age. It was probably your mother's favorite pan - and her mother's before her.<br><br>Adapted from <i>Griswold and Wagner Cast Iron Cookbook</i>, this comprehensive guide is the perfect addition to any vegetarian's bookshelf. Featuring vegetarian dishes such as a Swiss cheese and apple frittata, deep-dish vegetarian pizza, mini cast-iron skillet cornbread, zucchini pancakes, raspberry-blackberry crisp, and much more from <i>Griswold and Wagner Cast Iron Cookbook</i>, along with new recipes never seen before, <i>Cast Iron Vegetarian Cookbook</i> will have you in the kitchen with veggies in hand before you even flip past the first recipe.<br><br>Cast iron is the ideal material for many techniques, as seen from the recipes chosen for this book: Caramelizing apples, glazing butternut squash, roasting asparagus - all are described in scrumptious detail. Also here are directions on seasoning and keeping your cast-iron skillet in pristine shape, whether it's been passed down from cook to cook or it's something you found cheap at a tag sale. This book celebrates the comfort, pleasure, and joy of food.