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Eat Like a Man: The Only Cookbook a Man Will Ever Need, by Ryan D'Agostino
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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 Mana 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.
- Sales Rank: #45314 in Books
- Brand: Chronicle Books
- Published on: 2011-05-25
- Original language: English
- Number of items: 1
- Dimensions: 10.25" h x .88" w x 7.75" l, 2.05 pounds
- Binding: Hardcover
- 224 pages
- Used Book in Good Condition
About the Author
Chef contributors featured include: Mario Batali, Daniel Boulud, Douglas Keane, Michael Symon, Wylie Dufresne, David Chang, Harold Dieterle, David Myers, Rob Evans, Michael Mina, Tom Colicchio, John Besh, Suzanne Goin, Bryan Voltaggio, Scott Peacock, Eric Ripert , Peter McAndrews, and Hugh Acheson.
Tom Colicchio is the founder and co-owner of the Craft restaurants as well as the head judge on Bravo's hit series, Top Chef.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Simple good knowledge
By GemShack
I enjoyed this book because it was easy to read with its paragraph layout. It isn't just for men as I am a woman and really benefitted from it. It tells you basic social rules of dining and entertaining that everyone should know if they want to not seem like an idiot in formal company. The recipes I think are too complex for your average guy to cook but they can all be played around with to make more simple if desired.
110 of 117 people found the following review helpful.
Solid premise and an entertaining read but an inconsistent cookbook for those looking to learn
By Sean M
If you're a guy and watch Top Chef, Iron Chef America, Chopped or any number of cooking shows, you'll find yourself instantly attracted to this book. Tom Colicchio, Mario Batali, Ted Allen, Michael Symon... you're going to recognize many of the chefs who have recipes featured, but if you've never attempted one of their recipes and are looking to learn technique, you'll most likely find yourself a bit disappointed in the long run as I was.
The premise is solid. I found myself saying; "I'm a man, I like to eat meat, I know who these guys are!" SOLD. Except for sides, just about every recipe here features heavily with a manly protein. Plan to eat much beef and pork if you work through the book in its entirety.
The main problem is inconsistency and lack of a clear vision towards a target audience. I was under the impression that this book catered to men who were not regular cooks but wanted to be able to make satisfying meals that were simple, but delicious and satisfying. The difficulty rating supports that notion. Recipes are "Easy," "Reasonable," or "Worth the Effort." Unfortunately, "Worth the Effort" includes recipes such as Butter-Poached Bone-In Top Loin and "Reasonable" is a Ratatouille Risotto. The difficulty of many recipes will seem overwhelming to those of you who are not more adventurous or experienced. Depending on how adventurous your palate is as well, you may find many of the recipes to be overdone, as many of them have their unique "twist." Recipes seem to go from insultingly simple, to overzealously complex. There isn't much middle ground. If you want a solid Mac & Cheese recipe, there's only two choices in the book. A 3 ingredient Macaroni Pie, or the overdone Truffled Macaroni and Cheese. Some recipes include ground-up instructions for all components of a dish, some call for out of the box mixes and other shortcuts.
I think my biggest disappointment though is it is not a good working cookbook. This isn't a book you can put up in your kitchen and easily read from while trying to make a recipe. The attractive layout is pleasing to the eye, but not well structured for step-by-step instructions. It makes a better read for inspiration and you'll need to transcribe recipes to a better working format if you don't want to memorize the more complex ones. If you need instruction on technique, you'll find it is lacking. Most recipes assume you know how cooking staples such as how to poach, recognize the difference between mincing and dicing and none of the steak recipes are supplemented with any solid pointers on how to properly cook steak. Not a problem if you are experienced, just not helpful if you're a guy looking to learn how to cook. Its not a bad book by any stretch, just inconsistent and not a great working cookbook for those of us who are less experienced. I definitely plan on trying Michael Symon's meatloaf, Harold Dieterle's Chicken Parm Hero and Tom Colicchio's Steak and Potatoes. Oh, and if you want desserts, go elsewhere. Fruit Crisp is the only dessert in the book, I guess they decided dessert is a woman's thing?
Still, I enjoyed the book for its non-recipe content. There are excerpts from previous Esquire interviews, contributions on cheese and wine and other tidbits that provide more than just a book of recipes and that help give it that "Esquire" feel.
PS - the book includes a subscription to Esquire. If you don't want the subscription, you can opt for a $5 refund on the cost of the book with the inserted card by 12/31/2011.
0 of 0 people found the following review helpful.
Wow! Great Cookbook for the Up and Coming Young Man
By Mother Crone
I'm giving this a short, general review as I leaf through it quickly. The book did not arrive on time and I have to wrap it and put it in my Christmas box for mailing to the family. Anyway, my initial reaction is: WOW!! This is the perfect gift for an up and coming young man going into the professional arena. My godson is a 28 year old spanking brand new attorney, single, living in a yuppie city. His Mom is a wonderful cook so my godson only knows great food. Looking at this book quickly, I see beautifully photographed food, terrific recipes, categorized from Easy to Worth the Effort. This is a hard-cover book that does not come with a dust cover which is a PLUS since this is a guy's book...no man wants to fuss and fight with a paper dust cover. Even the title is perfect..."Esquire's EAT like a MAN." However, it's not a gritty duck and hog whisperers cookbook (no offense to the A&E reality shows). This is for the more urban young man just starting out on his own or even an established man looking for new, innovative but simple menus to entertain friends and family. Also, great is "What I've Learned" pages from Mario Batali, John Besh, Daniel Boulud, Tom Collicchio, Michael Symon, even Julia Child. Ooops! Gotta get this packed and ready for the post office. Happy Holidays!
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