One Pan to Rule Them All - Southworth, Howie; Matza, Greg
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If your kitchen had just one pan to accomplish any cooking concoction you dare to dream, it should be The Chosen One, the golden child, the king of the ring, the one true pan to rule all others. It would be a cast-iron skillet! Cast-iron cookware is a proven hero, never goes out of style, and cannot be destroyed despite how you feel about yourself as a home cook. In this full-color, easy-to-use cookbook, Howie Southworth and Greg Matza—best friends and adventurous home cooks—share one hundred recipes for cooking in a skillet on the stovetop or outdoors on a grill or campfire. Here you’ll find…mehr

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Produktbeschreibung
If your kitchen had just one pan to accomplish any cooking concoction you dare to dream, it should be The Chosen One, the golden child, the king of the ring, the one true pan to rule all others. It would be a cast-iron skillet! Cast-iron cookware is a proven hero, never goes out of style, and cannot be destroyed despite how you feel about yourself as a home cook. In this full-color, easy-to-use cookbook, Howie Southworth and Greg Matza—best friends and adventurous home cooks—share one hundred recipes for cooking in a skillet on the stovetop or outdoors on a grill or campfire. Here you’ll find easy-to-follow recipes for: * Spinach and cheddar frittata * Cajun biscuits and gravy * Heavy metal pizza * Creole jambalaya * Bacon fried steak * Blackened catfish * Crispy mac and cheese * Peach cobbler * Campfire taquitos * And more! Make the most of your favorite hand-me-down skillet, or go out and buy a brand new one. Because with one pan and this cookbook, you will rule the kitchen! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
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Autorenporträt
Howie Southworth is a globetrotter, insatiable gastronome, and avid cast-iron cook. Armed with a culinary degree and two hungry sons, he regularly attempts to recreate his favorite dishes from around the world. An educator by day, Howie loves the sizzle of bacon and long walks on the beach. He lives in Alexandria, Virginia. Greg Matza grew up in Los Angeles, weaned on a diet that stretched from Iran to the Philippines to El Salvadorall within a couple of miles from his home. Greg is currently the proud parent of an 80,000 BTU propane burner and a collection of very nice potholders. They all live happily in the San Francisco Bay area.