Eat Like a man : : the Only Cookbook a man Will Ever Need

Location & Checkout Length	Call Number	Checkout Length	Item Status
Traverwood Adult Books 4-week checkout	641.5973 Ea	4-week checkout	Due 04-17-2024

Includes index.
"Recipes as told to Francine Maroukian."
"More than 100 recipes from America's greatest chefs"--Cover.
"So long, dude food. Most men who love food have a roasting pan and a decent spice rack, but they're still looking for that one book that has all the real food they love to eat and wish they could cook. Esquire food editor Ryan D'Agostino is here to change that with his unapologetically male-centric Eat Like a Man--a choice collection of 75 recipes and food writing for men who like to eat, cook, and read about great food. It's the Esquire man's repertoire of perfect recipes, essays on how food figures into the moments that define a man's life, and all the useful kitchen points every man needs to know. Satisfying, sexy, definitive, and doable, these are recipes for slow Sunday mornings with family, end-of-the-week wind-down dinners with a lady, Saturday night show-off entertaining, poker night feeds, and game-day couch camping. Or, for when a man is just hungry"--Provided by publisher.
"A collection of food writing and 65-75 male-centric recipes for men who like to eat, cook, and talk about food. For the past three years, Esquire food editor and columnist Ryan D'Agostino has carefully developed and expanded Esquire's food coverage, adding more in-depth features and original recipes as reader response rocketed. Eat Like a Man reflects the magazine's full-throttle commitment to food and drink content as essential to the Esquire man's lifestyle. More than a recipe collection from eager contributors like David Chang, Hugh Acheson, Michael Symon, and Andrew Carmellini--or a retread of recipes from the magazine's special edition food issues--the book will be a selective collection of recipes for brunch, lunch, dinner, sides, drinks, and a few desserts, interspersed with serious essays and tangential riffs, all written by men for men in the Esquire style"--Provided by publisher.

REVIEWS & SUMMARIES

Publishers Weekly Review
Summary / Annotation
Fiction Profile
Author Notes

COMMUNITY REVIEWS

Here and there submitted by seadocks on August 2, 2011, 8:17am While I did enjoy reading this book, I found it to be more of a coffee table, hey i'm eye candy book. It is very nice to look at and read the recipes themselves have not impressed me. Granted, I have only made four of them, but all four were mediocre at best. I follow the recipe exactly the first time I make anything from a book and two of the dishes were very over seasoned and the other two tasted bland. I guess this happens when you have a bunch of recipes from different people. A friend of mine once told me "if you are a smoker get cookbooks by chefs that smoke, if you don't smoke get books by chefs that don't smoke. you can taste the difference." This book, i guess, backs this up. Glad i checked it out before buying it.