<DIV><DIV><DIV><P style="TEXT-ALIGN: center" align=center><P style="TEXT-ALIGN: center" align=center><B></B></P><DIV><P style="TEXT-ALIGN: center" align=center><B> </B><B>Five back-to-basics <BR>Cooking Classics by A. D. Livingston—<BR>with new designs</B></P></DIV>Nothing cooks better than cast iron. Here at last is a cookbook for this most simple and versatile cookware, favorite of campfires and country kitchens for generations. With complete directions for seasoning and care, <I>Cast-Iron Cooking</I><B> </B>features over seventy-five recipes, from johnnycakes to blackened redfish—all ladled out with A. D. Livingston's unique blend of good humor, savvy cooking sense, and plain talk. <P></P></DIV><P style="MARGIN: 0in 0in 0pt">“Cast-iron cooking may be the wave of the past, but A. D. Livingston has brought it back to the future. This book's a dandy, packed with great information and criminally delicious recipes, all well sprinkled with Livingston's peppery wit. So long, wimpy pots and Teflon skillets! Cast iron is back!”</P><P style="MARGIN: 0in 0in 0pt">—Patrick McManus, author of <I>The Night the Bear Ate Goombaw</I></P><P style="MARGIN: 0in 0in 0pt"> </P><P style="MARGIN: 0in 0in 0pt">“A kitchen without cast iron is like a schooner without sails. A. D. Livingston has got his 'old black magic' down to an art—a simmering, aromatic art.”</P><P style="MARGIN: 0in 0in 0pt">—John Egerton, author of <I>Southern Food</I></P><P style="MARGIN: 0in 0in 0pt"><B><B></B> </P><P style="MARGIN: 0in 0in 0pt">A. D. Livingston</B> writes a regular column for <I>Gray's Sporting Journal</I> and is the author of more than a dozen cookbooks, including <I>Cast-Iron Cooking</I>; <I>Cold-Smoking and Salt-Curing Meat, Fish, and Game; The Curmudgeon's Book of Skillet Cooking; Jerky</I>; <I>Sausage</I>; <I>The Freshwater Fish Cookbook;</I> <I>The Whole Grain Cookbook</I>; and <I>On the Grill</I>. He cooks, fishes, hunts, and writes in Wewahitchka, Florida.</P></DIV></DIV>