The Staub Cookbook
Modern Recipes for Classic Cast Iron
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1.0 • 1 Rating
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- $12.99
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- $12.99
Publisher Description
A beautiful love letter to the enameled cast-iron cookware of Staub, with 100 achievable, modern recipes from top chefs and bloggers from around the country.
For decades, Staub has been an international leader and tastemaker in the world of cookware. Made in France, the company’s cast iron graces the shelves of top chefs as well as home cooks. But Staub isn’t just gourmet kitchenware. It inspires people to cook, to try new recipes, and to share delicious meals with loved ones; Staub brings people together in the kitchen and around the table. In this book, the Staub philosophy of hospitality shines in everyday recipes like Chocolate Babka Morning Buns, perfect for lazy weekend mornings, as well as Yogurty Beet Salad with Za’atar, an ideal summer lunch. Adding to the collection are other crowd pleasers, like Beer-Braised Short Ribs, Chicken Meatballs in Red Coconut Curry Sauce, Broccoli Rabe Pizza with Caramelized Onions and Burrata, and Strawberry Crumble with Oats and Hazelnuts. With gorgeous photography and cooking tips and tricks, The Staub Cookbook shows how to use and care for these modern heirlooms so that they will bring warmth (and crowds) to kitchen tables for years to come.
PUBLISHERS WEEKLY
Staub, founder of the French cookware company that bears his name, together with Frederickson, a recipe developer and blogger (A Life Well-lived), show cooks how to get the best out of various skillets, as well as the classic enamel Dutch oven, "the darling of top chefs worldwide" and centerpiece of Staub's product line (pans for each recipe are "guides, not absolutes," so home cooks can swap out other brands of similarly sized pans). Readers looking for classic cocotte-friendly dishes like coq au vin and beef bourguignon will find them, but the authors also include some surprising recipes, such as mejadara rice with lentils and fried shallots. Indulgent chocolate babka buns or kale shakshuka with feta, garlic, and lemon are examples of the hearty brunch fare the authors present. Sides and salads feature creamy parmesan and hazelnut leek gratin, as well as oven-roasted root vegetables with tangy mustard sauce. Jim Lahey's famous no-knead cast-iron bread recipe along with an innovative oven-baked asparagus risotto are included, and among the soups and stews are short ribs and Dungeness crab stew with fennel and citrus. For dessert, Frederickson suggests a maple-spiced pear crumble or a giant buttery toffee blondie. The company hard sell is apparent; still, cooks of all levels will enjoy preparing these solid, quality dishes.
