This bestselling author team is back with mouthwatering and innovative one-pot wonders!
The Dutch oven may well be the perfect cooking vessel—its heavy bottom and tall sides make it ideal for everything from braising and stewing to simmering and casseroles. Soups and roasting cry out for the even, universal heat. Most warming, comforting dishes reserve the Dutch oven as a savior, and these award-winning authors are here to show you how it’s done.
In How to Cook Anything in Your Dutch Oven, you'll find recipes like:
Islander sweet and sour beef ribs
Giant maqlubah eggplant casserole
Grown-up mac and cheese
Choco-bacon Bundt cake
And way more!
In these pages exist everything from chicken soup and gumbo to mac and cheese and brownies. The dish names and ideas may be familiar, but the techniques and results will make you a Dutch oven devotee. And the flavor combinations and unique applications will also make you the star of any upcoming neighborhood potluck, to boot.
Howie Southworth is a food author, photographer, and media producer. He is a frequent speaker on education, culture, and cuisine for organizations across the globe. Though Howie has called many delicious destinations home, he and his family currently live in Barcelona, where some very serious food research is underway.
Greg Matza grew up in Los Angeles, weaned on a diet that stretched from Iran to the Philippines to El Salvador—all within a couple of miles from his home. Greg is currently the proud parent of an eighty-thousand-BTU propane burner and a collection of very nice potholders. They all live happily in the San Francisco Bay area.
“Delicious one-pot meals are the holy grail of family recipes, and nothing does it better than a nice, heavy Dutch oven. Through Howie and Greg’s guidance, you'll discover a staggering array of braises, soups, casseroles, breads, bakes, and stews, all made in the single most versatile pot in your kitchen.” —J. Kenji López-Alt, New York Times bestselling author of The Food Lab
"How to Cook Anything in Your Dutch Oven is rollicking-good fun with deliciously inventive recipes for classics and inventive delights from around the world, plus some tasty tidbits of food history. Authors Greg Matza and Howie Southworth have shared 25 years of cooking together and spicing up their writing with rat-a-tat-tat comedic lines. This one will have you laughing and rushing to your kitchen to cook. Many of their creations would be ideal to make in cast-iron pans, and I’m eager to try several." —Joanna Pruess, author Cast-Iron Cooking for Two
Praise for Howie Southworth and Greg Matza's Kiss My Casserole!
"You can’t say the word 'casserole' and not think of home—and, probably, of mom, and of grandma. It’s the original comfort food, the go-to for any occasion that calls for 'a covered dish,' and that most beloved of suppers among home cooks who also have to do the washing-up: a one-pot meal. But the format is much wider than the USA’s potato-chip-topped greatest hits; this book brings you the finest prep-ahead potluck fare from the US to Uzbekistan, from China to Chilé. Dig in!" —Ted Allen, host of Food Network’s “Chopped”
"Getting baked takes on a whole different meaning when you let Howie and Greg expand your mind and open it up to the casserole universe." —Marc Maron
"Kiss My Casserole is a must-have for all those in search of headache-free cooking. I'm an experienced chef and also an avid home cook, and this book will have much use in my kitchen." —Fabio Viviani, contestant on Bravo's Top Chef
“Hearty. Soulful. Comforting. These are all words that describe a casserole as well as Howie and Greg's new book. Thumbing through it not only makes your mouth water, but is also a trip around the world. From a classic like Green Bean Casserole to the more exotic Persian Layered Chicken Rice, this book has something for every occasion. I mean, who doesn’t love a good casserole? Right?” —Kevin Gillespie, contestant on Top Chef All-Stars
Praise for Howie Southworth and Greg Matza's Chinese Street Food
"Street cuisine is 'quickly changing yet deeply rooted in tradition,' the authors write, and this is made evident across 10 chapters that combine breezy bits of travel writing and food history with a vast variety of xiao chi, or 'small eats.' . . . Augmented with 100 on-location photos, this lively cookbook brings a distant land into deliciously sharp focus." —Publishers Weekly
“Most recipe collections aren’t entertaining. They tell a story—about the chef, the cuisine, a restaurant or two—then spill the not-so-proverbial beans. Southworth and Matza . . . take readers on a journey into China. We peer inside little towns (like those in rural Yunnan Province) and big—and bigger—cities (Chengdu, Xi’an, and Beijing) and meander through alleyways and little-known streets to find the best bites in China.” —Booklist
"Chinese Street Food is brimming with history, food lore, and recipes that take you on a culinary journey outside of the restaurant and into the streets of regional China. Authentic flavors and techniques explode onto the page in a way that first make you salivate, then motivate to roll up your sleeves and get cooking." —Chef Lee Anne Wong
"This book is an inspiring culinary atlas of China, an enticing guide to eat your way through China, street by street." —Martin Yan, Yan Can Cook
"From noodles to steamed buns, traditional dishes and sweets, Chinese Street Food is a true celebration of Chinese cuisine. Howie and Greg's experiences and travels take you on a tour of Chinese street food stalls and provide a true authenticity these dishes deserve. Peace and Good Eating." —Chef Ming Tsai