From Oven To Pan, Food Writer Anne Byrn Shares New Recipes In ‘Skillet Love’
Anne Byrn will talk about her new book “Skillet Love” on Nov. 4 at Eagle Eye Book Shop.
Summer Evans
Food writer Anne Byrn has taken us through the history of America’s favorite desserts with her books, “American Cake” and “American Cookie.”
Now, her new book, “Skillet Love: From Steak to Cake: More Than 150 Recipes in One Cast-Iron Pan,” shares different recipes you can make with one of the most versatile kitchen tools.
She sat down with “City Lights” host Lois Reitzes to discuss this book ahead of her talk and demonstration at Eagle Eye Book Shop in Decatur on Monday, Nov. 4 at 7 p.m.
Byrn’s interest in cooking with the skillet didn’t develop until recently.
“A few years ago, I poured poundcake batter into a skillet and my eyes opened. I couldn’t believe how beautifully textured the cake was and how the skillet made the edges of the cake so crispy. Then, it popped out of the skillet with no effort or sticking to the pan,” Byrn said.
That baking experience set Byrn on a journey to figure out what other foods she could make with an iron skillet and why it was so much easier to cook with it.
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