Copper, Iron, and Clay

March 16, 2020
Dahmen, a cookware coppersmith, explains the enduring benefits of copper, iron, and clay in this illuminating how-to and recipe manual. As Dahmen explains, cast iron, with its ability to retain heat, is the workhorse of the kitchen; copper is resistant to rust and has the ability to heat evenly; and clay pots—“the oldest cooking material known to man, and the simplest”—are attractive and versatile for baking a variety of dishes. Dahmen explains the evolution of various methods used to produce cookware, as well as common types, tips on selecting the right pieces, and proper care of one’s collection. Interviews with chefs and craftspeople add texture to Dahmen’s narrative, giving readers a better understanding of and appreciation for these mundane yet solid objects. Home cooks eager to put their cooking vessels to work will appreciate Dahmen’s inclusion of recipes, among them buttermilk pancakes; stuffed beef tenderloin; her family’s pierogi; coq au vin; and an Amish apple pie. This terrific volume is sure to result in a greater respect for kitchen gear among amateur cooks and professionals alike.

April 1, 2020
From an advertising gig to wedding planning and, eventually, a career making copper cookware, author, coppersmith, and occasional chef Dahmen takes readers on a very personal journey in her discovery of and fascination with copper, iron, and clay. Don't expect how-to instructions here (metal forging and welding can be dangerous). Instead, 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). Readers can also expect an education on cookware construction, the pros and cons of each material, cleaning and care tips, pot types, and history. For instance: copper both heats and cools quickest of the three. Seasoning factors make a difference in cast iron utensils. Pottery is the oldest cooking material. Twenty-plus recipes round out the book, with a motley collection of dishes (and, of course, recommendations for the best cookware to use): southern fried rabbit, pierogi, matzo ball soup. Appended with product resources and further reading.(Reprinted with permission of Booklist, copyright 2020, American Library Association.)