Description
Product 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.
Review
"Staub, beloved maker of high-quality enameled cast-iron cookware, is out with a cookbook full of recipes that showcase the power of their product."
- EPICURIOUS
"While The Staub Cookbook is clearly a love letter to the French company’s high-end enameled cast-iron cookware, the excellent recipes contained therein will work just as well in the humblest cast-iron pots and fry pans."
- MODERN FARMER
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.
Excerpt. © Reprinted by permission. All rights reserved.
INTRODUCTION
Welcome. We’re so glad you could join us. We wrote this book with your dinner table and you in mind. You, the beginner who has always wanted to try cooking with cast iron. You, the seasoned chef who shares our love for this remarkable material. You, the Staub owner who wants inspiration for Sunday suppers. We’ve poured our expertise into these pages to help you make the most out of your cast-iron cookware.
Staub cast iron isn’t just gourmet kitchenware. It inspires people to cook, and to cook better, to try new recipes, and to share meals with loved ones. Staub brings people together in the kitchen, online, around the table for a delicious meal, and, now, in these pages.
When we set out to compile our first-ever cookbook, we knew we wanted it to be a community affair. Our cookware is beloved by notable chefs from around the world, as well as countless home cooks. The recipes would need to resonate with all of them. So we turned to a cook we’ve long admired for elevating everyday affairs: Amanda Frederickson. As it turned out, she loves Staub as much as we love her cooking.
From there, we checked in with friends: chefs, influencers, and other professionals who believe in our cookware as much as we do. Many responded in minutes. They contributed recipes that are a mix of classics and inventive spins. Then we added a few traditional French dishes, a nod to the company’s roots in France, and some weeknight and weekend morning dishes. The goal was to compile approachable and inviting recipes that pique the palates of all home chefs—from amateur to gourmet.
You’ll notice that there is not a “how-to” section or a glossary of ingredients. We aim to inspire by doing: cook a recipe and you’ll learn techniques or ma