A Guy's Guide To Great Eating

Overview

From the author of the spectacularly successful Lean and Lovin' It, a brawny collection of big-flavored, fat-reduced recipes for men who love to eat. A once overweight guy who never met a food he didn't love, Don Mauer learned the hard way that most low-fat cookbooks don't appeal to meat-and-potatoes taste buds and come with skimpy portions that may work for New York fashion models but leave men hungry. This cookbook is different, written for men by a real guy with a big appetite. The 175 easy-to-make recipes - ...

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Overview

From the author of the spectacularly successful Lean and Lovin' It, a brawny collection of big-flavored, fat-reduced recipes for men who love to eat. A once overweight guy who never met a food he didn't love, Don Mauer learned the hard way that most low-fat cookbooks don't appeal to meat-and-potatoes taste buds and come with skimpy portions that may work for New York fashion models but leave men hungry. This cookbook is different, written for men by a real guy with a big appetite. The 175 easy-to-make recipes - Smokin' Chili Pepper Cheeseburgers, Seemingly Sinful Fat-Free Roasted Garlic Whipped Potatoes, Chocolate Chocolate-Chip Pie, Fresh Blueberry Cobbler - are based on Mauer's own favorites. The guy-sized portions get 20 percent or less of their calories from fat, and each recipe comes with a full nutritional analysis, including the amount of saturated fat. A Guy's Guide to Great Eating will end the arguments in the kitchen between men who insist on eating what they love and the people who love them.

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Editorial Reviews

Library Journal
Perhaps the approach of Father's Day explains the simultaneous appearance of three "men's" cookbooks. Its catchy title notwithstanding, Boswell's A Man and His Pan is essentially an eclectic collection of favorite recipes from a man who likes to cook, whether for his family (there's a separate chapter on cooking for kids) or for guests. Boswell is coauthor of The Best Fryer Cookbook Ever (HarperCollins, 1998) and the packager of the "365 Ways To Cook" series. Here the gimmick, such as it is, is that all the recipes, from Pepper-Crusted Steak Flamb ed in Whisky to Asian-Flavored Arctic Char, are made in a large nonstick frying pan. Many are quite easy, although they do assume some experience in the kitchen. For larger collections. With his wife, a food writer and editor, Bowers, who has a restaurant background, has written an entertaining but at heart serious cookbook. Despite his tongue-in-cheek macho tone, he conveys a lot of useful information on food and cooking, starting with "Men and Hardware" (kitchen equipment) and moving on to "Men and Flame" (grilling, flamb eing, and "blowtorch cooking"), "Men and Fat" ("They Don't Call It a Fry-Mama"), and "Pommes des Hommes" (vegetables), among other topics. The recipes are tasty and wide-ranging, not confined to hearty "guy food" by any means. Recommended for most collections. Mauer, author of the best-selling Lean and Lovin' It (Chapters, 1996), has always been the family cook, but about ten years ago, he changed his habits, scaled back on fat, and lost 100 pounds. Disdaining diet books that consider half a cup of macaroni and cheese enough for a serving, he's come up with 175 recipes that are relatively low in fat but designed to satisfy hearty appetites. Mauer has a more "down-home" approach than Bowers and a less sophisticated style, but many family cooks, male or female, will find lots of recipes to try here. For most collections. Copyright 1999 Cahners Business Information.
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Product Details

  • ISBN-13: 9780395915363
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 6/1/1999
  • Edition number: 1
  • Pages: 320
  • Sales rank: 1,220,491
  • Product dimensions: 7.50 (w) x 9.25 (h) x 0.67 (d)

Meet the Author

Don Mauer lives in Raleigh, North Carolina.

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Read an Excerpt

For the guy in your life who lives to eat, but whose love handles are becoming a bit too loveable, Don Mauer's A Guy's Guide to Great Eating makes the perfect gift. Prepare this big-flavored barbecue menu and see for yourself what all the fuss is about.

Rubbed and Grilled Flank Steak

4 servings

1       tablespoon chili powder
1       large garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt
1/2    teaspoon ground cumin
1/2    teaspoon granulated sugar
1       tablespoon plus 2 teaspoons Worcestershire sauce
1       flank steak (approximately 1 1/4 pounds), trimmed of all visible fat,
          several shallow slits cut into each side

1. In a small bowl, mix together the chili powder, garlic paste, cumin and sugar, then stir in the Worcestershire sauce to make a paste.

2. Rub both sides of the steak with the paste. Put the steak into a large recloseable plastic bag, press out as much air as possible, seal the bag and chill for at least 4 hours or up to 2 days.

3. Prepare a fire in the grill. When the coals are covered with a light ash, spread them in an even layer. Oil the grill rack, place it 5 to 6 inches over the coals and preheat the rack for 5 minutes.

4. Place the steak on the rack and grill for 5 minutes on each side for medium-rare, or 6 minutes per side for medium, or 7 minutes per side for well done. Transfer the steak to a cutting board and let stand for 5 minutes. Cut into thin slices across the grain and serve immediately.

Nutritional information per 4-ounce serving: 244 calories (42% from fat), 11.5 g fat (4.9 g saturated fat), 30.6 g protein, 2.4 g carbohydrate, 75 mg cholesterol, 422 mg sodium.

Real American Creamy Potato Salad

12 servings.

3        pounds medium red-skin potatoes, scrubbed
1 1/2  cups low-fat mayonnaise (1 fat gram per tablespoon)
2        tablespoons chopped fresh parsley
1 1/2  teaspoons prepared yellow mustard
1        teaspoon salt
1/2     teaspoon fresh-ground black pepper
1        medium sweet onion, such as Vidalia or Texas Sweet, finely chopped
4        celery ribs, strings removed and diced

1. Bring a large pot of water to a boil, add the potatoes and cook for 25 minutes, or until they can be easily pierced with a knife but the interior offers a bit of resistance. Drain, cool and refrigerate. When the potatoes are chilled, cut them into 1/4-inch cubes, leaving the skins on.

2. In a large bowl, whisk together the mayonnaise, parsley, mustard, salt and pepper. Add the potatoes, onion and celery and stir until coated with the dressing. Cover and chill for 2 hours before serving.

Nutritional information per serving: 182 calories (12.2% from fat), 2.5 g fat (trace of saturated fat), 2.9 g protein, 38.4 g carbohydrate, 0 mg cholesterol, 506 mg sodium.

leansuggestion: Mix the chopped whites of 3 hard-boiled eggs into the salad for egg flavor without fat.

saltsense: Omitting the salt reduces the sodium per serving to 324 mg.

Half-the-Fat Chocolate Chip Cookies

40 cookies

3/4        cup unsweetened applesauce
2 1/2      cups all-purpose flour
1           teaspoon baking soda
1/2         teaspoon salt
1/2         cup soft tub margarine, at room temperature
3/4         cup granulated sugar
3/4         cup light brown sugar
1           large egg
1            large egg white
1           teaspoon vanilla extract
1            12-ounce bag Hershey's reduced-fat chocolate chips
1/2         cup coarsely chopped pecans

1. Place a strainer over a bowl deep enough so the bottom of the strainer doesn't touch the bottom of the bowl. Put the applesauce in the strainer and set aside to drain for 15 minutes; you should have 1/2 cup drained applesauce.

2. Place the oven rack in the lower-middle position and preheat the oven to 375 degrees.

3. In a medium mixing bowl, whisk together the flour, baking soda and salt and set aside.

4. Put the margarine in a large bowl and mix with an electric mixer on medium-high for 2 minutes, until light. Add the applesauce and mix on medium-high until light. Add the sugar and brown sugar and mix for 3 minutes on medium-high until fluffy. Add the egg and egg white, one at a time, mixing for 30 seconds after each addition. Add the vanilla and mix for 15 seconds. Fold in the flour mixture by hand and then the chocolate chips and pecans; do not overmix.

5. Drop the dough by heaping tablespoons onto ungreased baking sheets. Bake for 14 minutes, or until light brown. Remove from the pans and cool on wire racks.

Nutritional information per cookie: 118 calories (32.8% from fat), 4.3 g fat (1.6 g saturated fat), 1.1 g protein, 12.9 g carbohydrate, 5.3 mg cholesterol, 70 mg sodium.

leansuggestion: To trim the fat even further, omit the pecans. Each cookie will have 108 calories (27.5% from fat) and 3.3 fat grams.

 

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