One Pan to Rule Them All by Howie Southworth
100 Cast-Iron Skillet Recipes for Indoors and Out

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Synopsis

Let’s face it. If your kitchen had just one pan, one single tool to accomplish any cooking concoction of which you dare to dream, it should be a pretty awesome one, right? The chosen one, the golden child, the king of the ring, the one true pan to rule them all! It should 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. Here Howie Southworth and Greg Matza—best friends and adventurous home cooks—share 100 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!

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.
 

About Howie Southworth

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Howie Southworth is an experienced teacher, trainer, and facilitator with a background in both student and instructor development. His academic degrees are in computer science (BA) and higher education administration (MA). He has been consulting on the use of online course management systems for the past 5 years, and teaching people how to teach for the past 15.Howie has been invited to teach across the United States, Asia, and Europe. He is the director of education for the Disaster Recovery Institute International in Washington, D.C.Yianna Vovides holds a PhD in instructional design and technology and works at The George Washington University, Washington, D.C. Dr. Vovides assists faculty with the integration of instructional technologies in teaching and learning. She is the lead instructor in the use of the Blackboard Learning System and Blackboard Content System and designs and implements learning environments for both blended-hybrid and fully online courses.Kemal Cakici has expertise in designing and implementing information systems solutions in the contexts of education and healthcare and has worked as a consultant in industry. He has taught business, information systems, and engineering courses as a faculty member. His academic degrees are in mechanical engineering (BS and MS). He is completing his doctoral studies in information and decision systems focusing on predicting the acceptance and usage of Web-based information systems. Kemal is working as a senior consultant for IMS Government Solutions.Susan M. Zvacek, director of instructional development and support at the University of Kansas, has been involved with educational technology for more than 20 years and has worked in community college, university, and corporate training environments. Dr. Zvacek’s teaching experience includes faculty and dissertation advisor positions at the University of Northern Colorado, Old Dominion University, and Nova Southeastern University.
 
Published July 5, 2016 by Good Books. 272 pages
Genres: Cooking. Non-fiction
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