| Author : Howie Southworth & Greg Matza Genre : Methods Books Cookbooks, Food & Wine Price : $13.99 Release Date : 2016-07-05 Description : 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!<br /><br />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 Matzabest friends and adventurous home cooksshare 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:<br /><br />Spinach and Cheddar Frittata<br />Cajun Biscuits and Gravy<br />Heavy Metal Pizza<br />Creole Jambalaya<br />Bacon Fried Steak<br />Blackened Catfish<br />Crispy Mac and Cheese<br />Peach Cobbler<br />Campfire Taquitos<br />And more!<br /><br />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 <i>New York Times</i> 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.|
| Author : Howie Southworth, Kemal Cakici, Yianna Vovides & Susan Zvacek Genre : Computers Books Computers & Internet Price : $17.99 Release Date : 2011-02-23 Description : Use the quick-start guide to create your course in a flash<br /><br /> Post course materials, give quizzes, facilitate discussions, and handle grades<br /><br /> You're an educator, not a psychic, so how would you know how to use Blackboard with no instructions? These step-by-step examples show you how to set up a Blackboard classroom, put your materials on the Internet, communicate online with students, and even evaluate their performance.<br /><br /> Discover how to<br /> * Navigate the Blackboard environment<br /> * Customize your course menu<br /> * Add and organize course materials<br /> * Give online assignments<br /> * Conduct online discussions and chat rooms<br /> * Keep track of grades|
| Author : Howie Southworth & Greg Matza Genre : Regional & Ethnic Books Cookbooks, Food & Wine Methods Release Date : 2018-08-07 Description : Chinese cuisine has a rich history dating back more than 3 millennia. Increasingly, those of us living outside of China are getting a clearer picture of the complexity that?s developed. Regional Chinese specialties are (thankfully) beginning to arrive on US shores, and a contemporary Chinese meal is no longer the egg foo yung of yesteryear.
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Still, one element of Chinese cookery that we haven?t seen, perhaps ironically, is much more popular in China than sit-down restaurants: street food! Every day, nearly one-fifth of humanity consumes quick meat-filled buns, skewers of meat, and cheap noodles on every street corner across China. And?you are more likely to faithfully recreate these dishes at home than you are to master the wok!
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The dishes described throughout <i>China?s Street Food</i> are simple, delicious, and not the first thing that comes to mind when you consider Chinese food. Yet, they are arguably closer to China?s everyday grub and well within your trip to the local supermarket. Come along as we present surprisingly and deeply Chinese morsels of goodness.
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Along with traditional recipes and methods of street cookery adapted for the home kitchen, <i>China?s Street Food</i> is filled with beautiful photos, anecdotes, history, and folklore related to this beloved cuisine. From genuinely surprised foreign friends to globetrotting chefs, our fellow Sinophiles share their tales from the Chinese street.|