A Man and His Pan

A Man and His Pan

by Boswell, Susan Wyler, Susan Wyler
     
 
For bachelors, or fathers making breakfast for their kids, the pan allows them to display competence as well as agility and dexterity. Whatever the reason, the pleasure of pan cooking is not unlike a passion for cutting the grass: in both cases the results are immediate and tangible. Each recipe will include headnotes for problem solving. While "A Man and His Pan" is

Overview

For bachelors, or fathers making breakfast for their kids, the pan allows them to display competence as well as agility and dexterity. Whatever the reason, the pleasure of pan cooking is not unlike a passion for cutting the grass: in both cases the results are immediate and tangible. Each recipe will include headnotes for problem solving. While "A Man and His Pan" is Not cooking for real men. it Is real cooking for men. It anticipates real problems that often come up but that other cookbooks never seem to address. For example, portions don't have to be man-sized, but they should at least be realistic. In addition to headnotes, sidebars will be included that address such things as: How to tell when your pan is hot enough; How to crack an egg with one hand; and The Benihana lemon drizzle trick.

There's something about a man and cleaning up: he's not very good at it. This is where the importance of the nonstick surface comes in. Once you've cooked in a nonstick pan, you can never go back to a more traditional surface. It's almost magical! In addition, the newer nonstick surfaces are much more durable and longer lasting. There are also obvious health benefits to nonstick pans because little or no oil is needed, but for a man and his pan this is usually a secondary consideration.

Editorial Reviews

Library Journal - 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.

Product Details

ISBN-13:
9780836278545
Publisher:
Andrews McMeel Publishing
Publication date:
03/01/1999
Pages:
272
Product dimensions:
8.19(w) x 8.34(h) x 1.07(d)

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