Average Reviews:
(More customer reviews)We sure agree with the other comment about lousy editing. All three of the recipes that we tried had steps omitted. In the Wild Mushroom Soup you reconstitute the dried mushrooms, and add their water, but never actually put the mushrooms in.
In the introduction, they stress to never run the stovetop heat above medium on an enameled dutch oven, but then the recipe says "bring to boil over medium-high heat.
There are some recipes that look good, but we'll double-check them on the Internet before trying them. We were really hoping this would be a great cookbook, but are very disappointed with it. We'll shopping for a replacement.
Click Here to see more reviews about: The Dutch Oven Cookbook: Recipes for the Best Pot in Your Kitchen
Today's busy lifestyles make it impractical to plan the kind of multicourse feasts one might wish. An easy and exciting solution is the venerable dutch oven pot. In this follow-up to their successful The Cast Iron Skillet Cookbook, Sharon Kramis and Julie Kramis Hearne show off the many virtues of this kitchen essential. The dutch oven excels at everything from simmering to baking, working equally well on the stovetop and in the oven. The book begins with an informative history of the pot, along with a discussion of various cooking methods. From there it moves into such mouthwatering dishes as Slow Cooked Pork with Smoky Barbeque Sauce and Slaw, Smothered Chicken with Sautéed Morels, Fresh Vegetable Estouffade, Northwest Bouillabaisse, and Ms. Kate's Spoon Bread. Whether using a well-used and blackened garage-sale find, or the latest celery-green item from La Creuset, contemporary chefs can satisfy the most exacting palates with this entertaining cookbook.
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