Format: Paperback 

ISBN: 978-157061-498-9

Pages: 147

Copyright Year: 2006

Availability: Usually ships within 24 to 48 hours unless otherwise noted in the product description.

A collection of recipes specifically dedicated to cooking with the most versatile pot in your kitchen. Made of cast iron and often enamel coated, the Dutch oven is the ideal method for cooking every flavor under the sun from savory to sweet and everything in between. From comforting soups to sugary treats, perfect pot roasts to delectable seafood, The Dutch Oven Cookbook gives you the tools to make the most of the original slow cooker, braising meats to flavorful tenderness, roasting fruits for melt-in-your-mouth pie fillings and so much more.

Here, from the authors of The Cast Iron Skillet Cookbook, is the ultimate resource for Dutch oven cooking, from preparation to clean-up. The Dutch Oven Cookbook is a delicious collection of recipes- current, sophisticated, easy to prepare - that take full advantage of the best pot in your kitchen. These tantalizing dishes are sure to become core additions to your kitchen repertoire.

• Provencal Vegetable Soup with Pistou
• Seafood Stew in Red Curry Sauce
• Slow-Cooked Beef Short Ribs
• Roasted Mussels with Pinot Grigio
• Smothered Chicken with Mushrooms
• Roasted Red Pears
• Lemon Cake Pudding with Blueberries
• Tricolor Tricolor Stuffed Peppers with Sausage

About the Authors:

Sharon Kramis, a former student and protégé of James Beard, has been a food consultant for Anthony's Restaurants in the Pacific Northwest for 25 years.

Julie Kramis Hearne has been a chef at the famed Herbfarm and has studied at the Culinary Institute of America. Sharon and Julie's first co-authored cookbook was The Cast Iron Skillet Cookbook.