Chef John Folse’s Cast Iron Cooking Book BMC

Cast iron novices and experts alike will enjoy this 104-page cookbook in celebration of Lodge’s centennial. Under the guidance of renowned Cajun/Creole Chef John Folse, past chairman of the American Culinary Federation, prestigious chefs from across the country have come together to share historical information and recipes from the recognized seven U. S. cooking regions. The book features historical information about the cooking regions and the important influence of cast iron on American cooking.