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The Dutch Oven Cookbook: Recipes for the Best Pot in Your Kitchen [Paperback]

Sharon Kramis , Julie Kramis Hearne
2.0 out of 5 stars  See all reviews (2 customer reviews)
List Price: CDN$ 23.95
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Paperback, Sept. 26 2006 CDN $17.29  

Book Description

Sept. 26 2006
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 La Creuset, this thing really cooks. This is the pot for slow cooking, simmering pot roats and chicken stews. It works on the stovetop and in the oven.

Frequently Bought Together

The Dutch Oven Cookbook: Recipes for the Best Pot in Your Kitchen + Glorious One-Pot Meals: A Revolutionary New Quick and Healthy Approach to Dutch-Oven Cooking + 101 Things to Do with a Dutch Oven
Price For All Three: CDN$ 42.51

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Product Description

About the Author

Sharon Kramis was a student and protégé of James Beard and coauthor of Northwest Bounty. Her daughter Julie Kramis Hearne was a chef at the Herbfarm for many years and has owned a chain of panini shops. Both live in Seattle.

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Most helpful customer reviews
3.0 out of 5 stars How to not go Dutch with Dutch ovens. May 22 2013
By Patricia Dion Pageau TOP 1000 REVIEWER
Format:Paperback|Verified Purchase
Fine to leave on the counter and cook up a meal with our favourite tool. Could use colour pictures for the recipes.
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Format:Paperback|Verified Purchase
I was very disappointed in the quality of the paper and print (too light and difficult to read). It was not worth the cost.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.0 out of 5 stars  58 reviews
145 of 152 people found the following review helpful
2.0 out of 5 stars Annoyingly poor editing and proofreading Jan. 25 2008
By L. Biffle - Published on Amazon.com
Format:Paperback
We sure agree with the other comment about lousy editing. All three of the recipes that we tried had steps omitted. In the Wild Mushroom Soup you reconstitute the dried mushrooms, and add their water, but never actually put the mushrooms in.

In the introduction, they stress to never run the stovetop heat above medium on an enameled dutch oven, but then the recipe says "bring to boil over medium-high heat.

There are some recipes that look good, but we'll double-check them on the Internet before trying them. We were really hoping this would be a great cookbook, but are very disappointed with it. We'll shopping for a replacement.
72 of 78 people found the following review helpful
2.0 out of 5 stars Nice book but poor editing and proofreading. Jan. 20 2008
By M. Galbreath - Published on Amazon.com
Format:Paperback|Verified Purchase
While the recipes in this book are very nice I found some errors. For example, the Roasted Beet soup doesn't indicate at which point you are to add the diced, roasted beets to the soup. An experienced cook could figure this out well enough but an omission of this magnitude does not speak well of the publisher. I emailed customer service at the publisher and never received a response. Perhaps I will research the authors and communicate with them.
48 of 51 people found the following review helpful
3.0 out of 5 stars The ONLY Dutch Oven Cookbook Feb. 14 2009
By NewsView - Published on Amazon.com
Format:Paperback
"The Dutch Oven Cookbook: Recipes for the Best Pot in Your Kitchen" is one of only three dutch oven cookbooks I am aware of on Amazon that provides recipes for indoor cooking with dutch ovens. I found this cookbook locally after recently buying my first cast iron dutch oven. Along with many promising recipes come a number of shortcomings, which I didn't fully appreciate until I got the book home.

First off, although the author initially writes that they use both cast iron and enameled cast iron, she goes on later in the book to recommend enameled cast iron, and, indeed, the care instructions at the beginning of the book are geared toward that preference too. Consequently, this book will not replace the likes of "Cast Iron Cooking for Dummies", a popular title that I was hoping to bypass due to its lack of applicable recipes for a dutch oven (most are geared toward a skillet, and the few dutch oven recipes that appear in that book are for the 7 quart size). Secondly, while the capacities called for in the recipes that appear in "The Dutch Oven Cookbook" range from 2-quarts to 5.5-quarts, most are geared toward a 5.5-quart dutch oven. I have two issues with this: First, I only own one dutch oven, not the variety of sizes called for in this cookbook. Secondly, the dutch oven I own is cast iron of the non-enameled type and because it is built by Lodge it is an even 5-quarts, with the next size being the 7-quart size (and there are no 7-quart recipes in this book).

Because I own a 5-quart dutch oven, most of the recipes would have to be cut down in order to fit, but neatly halving the larger recipes would be overkill so it would be closer to shaving off 1/4 of the ingredients. Similarly, increasing the 3 quart dutch oven recipes would involve slightly less than doubling the recipes -- all of which sounds like too much math for this writer. The alternative, of course, is to eyeball it, but whether recipes will taste like the author intended them becomes iffy at that point. The last FYI that may be of importance to some home cooks is an additional item the description for this book doesn't mention. At the beginning of the "Main Dishes" chapter, the author writes that it is necessary to use a cast iron skillet to brown and braise meats before transferring them to a large dutch oven. Of course, those who own a cast iron skillet will not have an objection to this, but it does add an extra expense and/or step. Now in all fairness, browning and braising is often called for by the better slow cooker cookbooks too. My main issue is that I hadn't planned on buying a cast iron skillet because I already own the more conventional nonstick type. I bought this title precisely because most of the others aimed at indoor cast iron cooks involve a skillet, whereas a dutch oven cookbook is what I'm after.

It might just be that I will keep this dutch oven cookbook despite its drawbacks. Why? Because of another problem entirely: Lack of alternatives. There are at most two other cookbooks, as of this writing, that claim to offer recipes for indoor cast iron dutch oven cooking: "The Cast Iron Chef: The Main Course." and "101 Things to Do with a Dutch Oven". The problem with the latter is that while both outdoor briquette info. and indoor stovetop and oven conversion temps are supposedly offered in the book as per the Amazon description, a reviewer states that a number of the recipes are geared toward camp cooking without the indoor cooking instructions consistently included. Hmm...

Perhaps a general cookbook on so-called one pot meals would be a closer match to what I am looking for. Unfortunately, the ones I have seen thus far suffer from the same problem -- the capacities the authors call for are all over the map and none that I've seen bother to state clearly on the front or back cover to whom their recipes are tailored. It would seem to be an overlooked editorial necessity on the part of publishers to delineate these particular types of cookbooks titles according to serving size, perhaps suggested by key words such as "One Pot Meals for Two" or "One Pot Family Meals". In this way prospective buyers will have some idea how applicable the title is to their household.

In closing, those who shop from a farmer's market will find themselves well served by "The Dutch Oven Cookbook". Those who shop at grocery stores, on the other hand, may find some of the ingredients difficult to find (lemon grass, chanterelle mushrooms, Bosc pears, Cameo, Jonagold, Winesap or Braeburn apples, etc.). The main dish recipes call for roughly 8-16 ingredients, some of which are only available through ethnic markets and/or specialty suppliers mentioned at the back of the book (Mae Ploy Fish Sauce, Couger Gold cheddar cheese, Madras curry powder, Hungarian paprika, Italian parsley and kirschwasser, for example). There's also the occasional recipe that requires more than just a dutch oven or a skillet. "Spaetzle", for example, is a noodle dish that requires a "special piece of equipment".
43 of 49 people found the following review helpful
5.0 out of 5 stars One Of The Best Cookbooks March 8 2007
By R. Blais - Published on Amazon.com
Format:Paperback|Verified Purchase
This is one of the best cookbooks that I have ever purchased. The recipes are simple to follow and do not call for exotic ingredients. The recipes we tried have all come out excellent and I wouldn't adjust any of the ingredients, cooking times or amounts. Well worth the money! It looks like it will get plenty of use in our house.
15 of 16 people found the following review helpful
5.0 out of 5 stars This is a great cookbook! Feb. 18 2008
By Mary Ann - Published on Amazon.com
Format:Paperback
There is a recipe in this book for just about every occasion. Most recipes are pretty simple with easily found ingredients. I've used several already (delicious!!) and would recommend this book to everyone who enjoys cooking in a dutch oven. If you don't have a dutch oven...I suggest you buy one so you don't miss out on one of the best pots you can have in your kitchen! All of the recipes are written for a 5 1/2 qt., so for those of you who are shopping for a good all around size, a 5 1/2 would be a good choice. Enjoy!
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