100 one-pot recipes for a Dutch oven or casserole dish
By Amandine Bernardi, published by Larousse
Recipes include Ratatouille, Mujadara with Cauliflower, Beef Bourguignon, Coq au Vin, Moroccan Fish Stew, and Baked Apples with Honey
Dietary symbols mark vegan, gluten-free, dairy-free, and nut-free recipes
Includes an equipment guide and serving suggestions

The Dutch oven is the hardest-working pot in the kitchen, and this book puts it to good use. Recipes range from wholesome vegetable dishes to hearty braises and stews, with a few sweet treats to finish. Each one is designed for convenience without cutting corners on flavor. Clear dietary symbols make it easy to cook for everyone at the table, and the equipment guide and serving suggestions help new cooks feel at home. It's beautifully designed, approachable for beginners, and still interesting for experienced cooks. It also makes a great gift for a new cook or anyone with a Dutch oven sitting unused in the cupboard.

Larousse has been a trusted name in French food since it published Larousse Gastronomique, the famous culinary encyclopedia, in 1938. This book is a lot lighter to lift. As for the pot itself, the Dutch oven is generally said to get its name from the Dutch method of casting metal, which an English ironmaster borrowed in the early 1700s. Three centuries later, it's still the best way to make dinner while you do something else.