Julie’s recipes have been featured, mentioned, and discussed in many forms across the country. From Rachel Ray Magazine, to the New York Times.
The New York Times
Sometimes, the core values of a whole country can be symbolized by one kitchen implement, as Sharon Kramis and her daughter, Julie Kramis Hearne, demonstrate in THE CAST IRON SKILLET COOKBOOK: Recipes for the Best Pan in Your Kitchen…Solid, plain, steady, trustworth…”
“If flipping through its pages makes you want to drop what you’re doing, run to the grocery store, go home and pull out a giant mixing bowl, says Sharon Kramis, that’s the sign of a good cookbook…
“Going Dutch is getting seriously stylish. Dutch ovens, that is. After some 300 years as a staid kitchen workhorse, these heavy cast-iron pots have become must-have accessories for the cook who wants it all. And until recently, bragging rights could set you back hundreds of dollars…”
Santa Cruz Sentinal
“It’s our favorite black dress in our wardrobe of pans,” said Julie Kramis Hearne, co-author of this past fall’s “Cast Iron Skillet Big Flavors”, “Everything just tastes better…”
The Seattle Times
“LAST AUGUST, I took a family vacation to Alaska, and I was determined not to work. But tucked into my suitcase were galley proofs for a book called “The Cast Iron Skillet Cookbook” (Sasquatch, $16.95). The authors are two of my favorite Seattle cooks, the mother-daughter team of Sharon Kramis and Julie Kramis Hearne, and I was eager to see what these two women had to say about “Recipes for the Best Pan in Your Kitchen.
A Chef's Table
“The Dutch Oven Cookbook by Sharon Kramis and Julie Kramis Hearne. Add to this book a bag of stone-ground polenta, assorted dried beans, dried mushrooms, and plenty of spices. Arrange it in a Dutch oven and you won’t even need wrapping. Perfect gift for twenty-somethings about to go out on their own..”