The Dutch Oven Cookbook

“These authors have an instinctive sense of all-American cooking.”-Corby Kummer, The New York Times Book Review“Sharon Kramis has the very rare gift of making any dish she cooks sparkle. And her daughter inherited her mother’s great culinary talents. Follow their receipes and be prepared for aplause when you serve them.”-Marion Cunningham, author of Lost Recipes“In this companion to their successful Cast Iron Skillet Cookbook, James Beard protege Sharon Kramis and longtime chef Julie Kramis Hearne show off the many virtues of the Dutch oven. With full-color photographs throughout, The Dutch Oven Cookbook offers more than 70 easy-to-prepare recipes for all occasions as well as useful tips for selecting and caring for this beloved kitchen standby.”-Lone Star Library“In this follow-up to their successful “Cast Iron Skillet Cookbook,” Sharon Kramis and Julie Kramis Hearne show off the many virtues of that kitchen standby, the Dutch oven. Whether the model in hand is a well-used and blackened garage-sale find, or the latest celery-green item from Le Creuset, this thing really cooks. This is the pot for slow cooking, simmering pot roasts and chicken stews. It works on the stovetop and in the oven.”-Delaware Online“Delectable one-pot meals.” -Addicted to Saving

Mother-daughter duo Sharon Kramis and Julie Kramis Hearne have earned their culinary stripes. Sharon Kramis was a student and protege of James Beard and has been a restaurant consultant for 30 years. Julie Kramis Hearne was a chef at the Herb Farm for many years and has owned a chain of panini shops. They have co-authored several books together including The Cast Iron Skillet Cookbook and The Dutch Oven Cookbook.Both live in Seattle.

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