Promotional Information

A new classic for the only pan you need

About the Author

Charlotte Druckman is a journalist and food writer whose work has appeared in various publications, including theWall Street Journal, theNew York Times,Cherry Bombe, andBon Appetit. She's the proud cofounder of Food52's Tournament of Cookbooks, and is also the author ofSkirt Steakand coauthor ofCooking Without Borderswith Anita Lo. She lives in New York.

Reviews

“A must-own book. Druckman’s creations leap off the page, and better yet, inspire you to grab a skillet.” —San Francisco Chronicle

"There's no one better to offer instruction on how to use the most essential, versatile item in your kitchen—Druckman is a prolific food writer and a home cook, and her enthusiasm for dishes like butter mochi cake and green-pea panisse is contagious." —Grub Street

"I love this book! Charlotte's recipes are fresh, exciting, and truly fun, and her writing makes you want to stir, sizzle, and bake your way through each of them." —Dorie Greenspan, New York Times bestselling author of Baking Chez Moi and Dorie's Cookies

"Charlotte's knowledge, imagination, and passion for food make her an incredible resource for skillet cooking." —Christina Tosi, chef-owner of Milk Bar and author of Momofuku Milk Bar

"Stir, Sizzle, Bake radically reimagines the possibilities for cast iron. With recipes that range from green pea panisse to coconut egg-in-a-hole, Charlotte is a smart, permissive, and inspiring guide."  —John T. Edge, coeditor of Southern Foodways Alliance Community Cookbook

"This is the book you need if you want to cook with cast iron." —Diana Henry, author of A Change of Appetite

"Stir, Sizzle, Bake delves into not just what you can do with these pans, but also how to keep them in tip-top shape. Through her research, Druckman has developed a very intimate understanding about how these basic, yet fickle, pans work." —First We Feast

"Druckman offers cast-iron skillet recipes that are interesting, international, complex in some cases, and using ingredients you might not associate with cast iron. Whether you want to go complex, or keep it simple, you'll find something worth pulling your skillet out for (if yours doesn't have a permanent place on the stove already)." —Faith Middleton, talk show host of "Faith Middleton Food Schmooze" on WNYR 

“The kind of food you can make in a cast-iron pan is the kind that humanity has been cooking in cast-iron for centuries: sturdy, rugged, nourishing, but still — particularly with Druckman’s knack with unconventional ingredients in innovative combinations — sophisticated.” —Eater

"Charlotte Druckman goes deep on cast-iron baking." —The New York Times