Click To View Larger Image

• by:
• Livingston, A.D.

Frying and sautéing steaks, fish, and other foods in a skillet may seem simple, but there are enough variations and subtleties to make it interesting. It’s a hands-on, special kind of cooking in which success often depends more on technique, skill, and tender-loving care than on a complicated recipe with a long list of ingredients. In The Curmudgeon’s Book of Skillet Cooking, A. D. Livingston demonstrates that if you enjoy good eating and take pleasure in your cooking, a skillet may be the only pan you need.

This book was previously published as Skillet Cooking for Camp and Kitchen.