it could sit on a kitchen counter. One of the elements of this cookbook that really rings true to me are the pans Pruess used in the pictures. When I see, for instance,
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, this is a pan that gets regular use and has been used for quite a while. I can relate to it because it looks like my primary cast iron skillet. This is really in contrast to some cast iron books I've seen in which a marketing department simply went and bought pre-seasoned pans from the store and prepared a few of the recipes in them. I can even think of one cast iron book that actually has food sitting in a gun-metal gray unseasoned cast iron Dutch oven. That's definitely not the case with this book as page after page contains pictures of Pruess' own "much used pans."
If you click on the "Look Inside" image of the book on the top of the Amazon page,
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