Cast Iron Desserts - Odegard, Lisa
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Cast Iron is the most versatile piece in your cooking arsenal. Cast Iron Desserts is a collection of 30 recipes from classic to contemporary to show off that versatility. Bake your way through Lisa's luscious Marionberry Pie With Rosemary, gooey Fall Cinnamon Rolls, Yuzu Thyme Cookies, Pear And Ginger Coffee Cake, Mexican Hot Chocolate Souffle, and many more. This little book is the perfect guide for beginners and experienced bakers, containing helpful links to videos showing proper techniques and tool recommendations. Even if you have never used cast iron, you'll feel confident enough to do…mehr

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Produktbeschreibung
Cast Iron is the most versatile piece in your cooking arsenal. Cast Iron Desserts is a collection of 30 recipes from classic to contemporary to show off that versatility. Bake your way through Lisa's luscious Marionberry Pie With Rosemary, gooey Fall Cinnamon Rolls, Yuzu Thyme Cookies, Pear And Ginger Coffee Cake, Mexican Hot Chocolate Souffle, and many more. This little book is the perfect guide for beginners and experienced bakers, containing helpful links to videos showing proper techniques and tool recommendations. Even if you have never used cast iron, you'll feel confident enough to do so after reading this book. Cast Iron Desserts will leave you feeling not just satisfied but completely satiated.
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Autorenporträt
Lisa is a proud PNW resident with a baccalaureate in nutrition and business. She also furthered her education and graduated from the prestigious Culinary Institute Of America. Lisa has worked in kitchens across NY, SF, the Willamette Valley, and Seattle. She loves everything food related, whether delving deeper into food science, dabbling in food photography, or cooking for friends and family.When not in the kitchen, you might find Lisa happily tucking into a bowl of mussels and frites while sipping champagne at her favorite corner bistro spot. Her penchant for French food notwithstanding, she, like everyone else, may be spotted soon after that tasty bite at the neighborhood grocery store, tortured by that age-old question, "What should I make for dinner?"