How to Cook Anything in Your Dutch Oven: Classic American Comfort Foods and New Global Favorites
nov. de 2019 · Vendido por Simon and Schuster
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Sobre este e-book
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:
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.
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:
- Vampire-proof meatballs
- Islander sweet and sour beef ribs
- Ratatouille
- Lamb vindaloo
- One-pot ramen
- 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.
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3 avaliações
Sobre o autor
Howie Southworth is a food author, photographer, and restaurant consultant. 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 recently returned from living in Barcelona, where some very serious food research took place.
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.
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.
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