More often than not, "single subject cookbook" refers to a book that only covers one ingredient or one type of dish. In this case, it covers only one type of pan. The Cast Iron Skillet Cookbook: Recipes for the Best Pan in Your Kitchen contains a number of excellent recipes that are specifically designed to work in cast iron skillets. Each one takes advantage of some of the properties of this type of pan. For example, cast iron retains heat better than most other materials, producing a more evenly heated surface, and can work both in the oven and on the stovetop, for frying and baking. It is worth noting that the cookbook does not entirely neglect the dutch oven, which is also commonly made of cast iron and can have many of the same applications.
From breakfast to appetizers and main courses to dessert, this book should provide plenty of ways to put your skillet to use. The recipes tend towards the American, including Beef Brisket Hash, Moist Cornbread and Skillet-Roasted Chicken with Maple Balsamic Glaze, although there are a fair number of ones with international origins, such as Aebelskiver and Cherry Clafouti.
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