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Ten Speed Press

The Staub Cookbook: Modern Recipes for Classic Cast Iron

The Staub Cookbook: Modern Recipes for Classic Cast Iron

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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.

Author: Staub, Amanda Frederickson
Publisher: Ten Speed Press
Published: 09/04/2018
Pages: 240
Binding Type: Hardcover
Weight: 2.75lbs
Size: 10.10h x 8.20w x 1.00d
ISBN: 9780399580826

Review Citation(s):
Publishers Weekly 08/20/2018

About the Author
The grandson of a cookware merchant, Francis Staub designed his first enameled pot in an old artillery factory in 1974, merging cast iron's utility with the latest technology available. Today, the success of these designs has become the benchmark for enameled cast-iron cookware and is the preferred brand for some of the world's great chefs. Amanda Frederickson is a professional cook and food stylist. After culinary school, Amanda worked in catering companies, a Michelin-starred restaurant, and in the Williams-Sonoma Test Kitchen.

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