Review

– EPICURIOUS

– MODERN FARMER

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.

Also Staub cast iron isn’t just gourmet kitchenware. It inspires people to cook, and to cook better, to try new recipes.  Also to share meals with loved ones.  In addition Staub brings people together in the kitchen, online, around the table for a delicious meal.  And now, in these pages.

The Staub Cookbook

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.  Also nod to the company’s roots in France, and some weeknight also weekend morning dishes. The goal was to compile approachable and inviting recipes.  Moreover 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.  Also you’ll learn techniques or maybe even a new flavour combination.  Not to mention while getting a delicious dinner, breakfast, or dessert on the table. We’ll give you the tools to make the most out of our cookware every time. The braised chicken on page 142 is exceptional.  As it is, but the second time you give  it a go you might want to riff—lemons and capers? Citrus and thyme? Be our guest.

Ever since the day Francis Staub brought his first cocottes to a few local stores in Alsace, France.  Also of our cookware has been made from enamelled cast iron.  Sturdy but not unwieldy, the heft of a Staub fry pan alone is enough to instil confidence in any cook.  Not to mention the guarantee of even heat and a good sear.

The Staub Cookbook

Unlike traditional cast-iron cookware, Staub is remarkably easy to care for.  It can be washed with soap and doesn’t need to be seasoned. The exteriors have a colourful sheen, in hues and silhouettes crafted to feel classic for eternity.  Furthermore they will actually last that long.  It’s one of the things that makes Staub so revered. Which is perhaps why we see our cocottes everywhere. Set proudly on your stoves even when you’re not cooking with them. We spot them on restaurant tables, as much a part of the décor as the actual décor.  Also out in the open in chefs’ carefully considered restaurant kitchens. They command pride of place wherever they go.

We’ve subtitled this compilation Modern Recipes for Classic Cast Iron to reflect the way so many of us cook today. We want quick and flavourful weeknight dinners.  But we might invest a little more time and effort on weekends or when we’re entertaining. So you’ll find recipes for make-ahead breakfasts and slow-rise breads, twenty-minute dinners.  Also long-simmered specialities. You can start small or go big right off the bat—we simply invite you to celebrate the pleasures of cooking.

Bon appétit!

About the Author

Grandson of a cookware merchant, Francis Staub designed his first enamelled 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 enamelled cast-iron cookware.  In addition is the preferred brand for some of the world’s great chefs.  Moreover 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.

Biography

Amanda Frederickson (@amandafrederickson) is a professional cook, food stylist, and recipe developer living in Nashville, TN.

The Staub Cookbook

Also Amanda attended San Francisco Cooking School for culinary school.  And after a stage at one of San Francisco’s Michelin starred restaurants.  She landed in the Williams-Sonoma Test Kitchen. For almost 2 ½ years.  She wrote recipes and tested products in the Test Kitchen.  All with the sole purpose of creating delicious food for the home cook. In addition, she co-wrote 11 cookbooks under the Test Kitchen tiles sold in-stores.  And online at Williams-Sonoma.  As well as authored the Staub Cookbook (Ten Speed Press) which was released in September 2018.  Also Amanda’s new cookbook Simple Beautiful Food is available now and was released in April 2020.