The Staub Cookbook

Modern Recipes for Classic Cast Iron

Author Staub and Amanda Frederickson

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A beautiful love letter to the enameled cast-iron cookware of Staub, with 100 achievable, modern recipes from top chefs and bloggers from around the country.

For decades, Staub has been an international leader and tastemaker in the world of cookware. Made in France, the company’s cast iron graces the shelves of top chefs as well as home cooks. But Staub isn’t just gourmet kitchenware. It inspires people to cook, to try new recipes, and to share delicious meals with loved ones; Staub brings people together in the kitchen and around the table. In this book, the Staub philosophy of hospitality shines in everyday recipes like Chocolate Babka Morning Buns, perfect for lazy weekend mornings, as well as Yogurty Beet Salad with Za’atar, an ideal summer lunch. Adding to the…

$42.50

September 4, 2018

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The grandson of a cookware merchant, Francis Staub designed his first enameled pot in an old artillery factory in 1974, merging cast iron's utility with the latest technology available. Today, the success of these designs has become the benchmark for enameled cast-iron cookware and is the preferred brand for some of the world's great chefs. Amanda Frederickson is a professional cook and food stylist. After culinary school, Amanda worked in catering companies, a Michelin-starred restaurant, and in the Williams-Sonoma Test Kitchen.

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The Staub Cookbook

Staub, with Amanda Frederickson

Amanda Frederickson is a professional cook, food stylist, and author of The Staub Cookbook. She attended San Francisco Cooking School and after working at one of San Francisco's Michelin-starred restaurants, SPQR, landed in the Williams-Sonoma Test Kitchen, where she developed recipes, tested products, and co-wrote eleven Williams-Sonoma Test Kitchen cookbooks.