STIR, SIZZLE, BAKE

A new classic for the only pan you need: People have been cooking with cast iron across the globe for centuries—and with good reason! They retain heat better than most other cookware, when seasoned correctly they have excellent non-stick properties, and their versatility allows cooks to transfer from the stove-top to oven with ease.

In STIR, SIZZLE, BAKE, Druckman shows readers how to make the most of their cast iron cookware with 75 sweet and savory recipes for breads, cakes, pies, and more. The dishes are pulled from the many diverse cultures that incorporate cast iron cooking with recipes like Hoecake with Kimchi and Irish Soda Farls alongside classics like Plum Galette and Challah. Drukman also shares tips and tricks for baking in the skillet (including mistakes to avoid) to put every level of baker at ease.

STIR, SIZZLE, BAKE is organized into sections for No-Bake Baking (on the stovetop), Easy-Bake-Baking (in the oven), On-the-Rise Baking (yeasted dough), and Make-the-Most-of-Baking (combining previous recipes with new ingredients to create complete meals). Rounded out with a bonus section on Condiments, this book offers recipes for breakfast, lunch, and dinner that will remind you of the joy of baking!

CHARLOTTE DRUCKMAN is a journalist and food writer whose work has appeared in various publications, including the Wall Street Journal, The New York Times, Bon Appetit and Martha Stewart Living. She's the proud co-founder of Food52's Tournament of Cookbooks, and is also the author of Skirt Steak: Women Chefs on Standing the Heat & Staying in the Kitchen and co-author of Cooking Without Borders by Anita Lo.