Subtitle100 Mouthwatering Recipes Inspired by Ovens Around the World
AuthorBy Howie Southworth, By Greg Matza
Published6 February 2018
Dimensions7.50 x 9.00in.
About the author
Howie Southworth is a food author 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, Spain, 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 miles of 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.
"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 Top Chef All-Stars
“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, finalist on Top Chef
"Just when I thought the Western world knew everything about this popular dish, this is the best book to celebrate the joys of all things casserole." —John-Bryan Hopkins, founder of Foodimentary.com, @Foodimentary
"With authority, clarity, and humor, Howie Southworth and Greg Matza take you on a culinary tour of the world’s one-pot wonders. Magic melding happens when you cook ingredients together in one pot, as you’ll discover when you try out the recipes in this user-friendly new cookbook." —Charles Day, amateur cook; editor at Physics Today