Description
Book SynopsisTrade ReviewSara Dahmen's beautifully photographed book is the most useful resource on copper cookware I've come across. . . . Copper, Iron, and Clay is an indispensable cookware reference that every cook should have in their library. I learned so much from it . . . and you will too! — David Lebovitz, author of My Paris Kitchen and Drinking French Dahmen, a cookware coppersmith, explains the enduring benefits of copper, iron, and clay in this illuminating how-to and recipe manual. . . . This terrific volume is sure to result in a greater respect for kitchen gear among amateur cooks and professionals alike. — Publishers Weekly Author, coppersmith, and occasional chef Dahmen takes readers on a very personal journey in her discovery of and fascination with copper, iron, and clay. . . . It’s a well-photographed learning adventure peppered with a dozen-plus interviews of artisans, chefs, and manufacturers (e.g., Valerie Gilbert of Mauviel, Giulia Ruffoni of Ruffoni Copper). — Booklist [Dahmen] describes how she became a coppersmith and started her line of handcrafted products. . . . Along with her passion for historical recreation and her determination to master the physical and technical challenges of the craft. . . . [Her] new book is her way of keeping the practical wisdom she learned from older smiths alive. — Milwaukee Journal Sentinel
