Eat Like a Man: The Only Cookbook a Man Will Ever Need

Overview

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 ...
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Overview

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.
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  • Book Trailers/Eat_Like_a_Man_BB_209acbcbeb8a02f0dbeb272f163720f213b1c298
    Book Trailers/Eat_Like_a_Man_BB_209acbcbeb8a02f0dbeb272f163720f213b1c298  

Editorial Reviews

Publishers Weekly
In his introduction to this collection of essays, interviews, and more than 100 recipes, Esquire editor-in-chief David Granger states that what makes this cookbook singular is that every recipe is both "manageable and ambitious." True enough, but what also makes this offering unique is that it has the kind of deep bench only a brand like Esquire can provide. D'Agostino, the magazine's food editor, serves up not only entrees from a panoply of American chefs, there are also meaty meditations from longtime contributors like Tom Junod and Tom Chiarella, and archival interviews with Julia Child and Mario Batali. He also borrows liberally from the 1955 Esquire Cookbook, for a series of "classic" recipes covering soups, chicken, and beef dishes and 11 burger variations. Among the newfangled options, certain men will be forever thankful for resuscitated pizza, Brooklyn chef Mathieu Palombino's solution to the leftover slice, which employs bacon, grated cheese, and an egg. For adventurous sandwich lovers there is a catfish sloppy joe, as well as a croque monsieur for the traditionalists. More important for some will be the index of recipes by skill level, which lists the entries in order of difficulty, from banana-bread French toast to a complex fish stew called seafood hot pot. (May)
Sam Sifton
…this handsome, chef-ish collection…provides a decent foundation for dudes trying to better their kitchen game without being doctrinaire about it.
—The New York Times
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Product Details

  • ISBN-13: 9780811877411
  • Publisher: Chronicle Books LLC
  • Publication date: 5/25/2011
  • Pages: 208
  • Sales rank: 146,464
  • Product dimensions: 7.80 (w) x 10.10 (h) x 0.90 (d)

Meet 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.

Ryan D'Agostino is articles and food editor at Esquire, where he edits the magazine's "Eat Like a Man" column. He cooks and eats like a man in his tiny New York City kitchen.

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