See Dad Cook: The Only Book a Guy Needs to Feed Family and Friends (and Himself)by Wayne Brachman
Sorry, fellas, June Cleaver doesn’t live here anymore, and the days when a dad could claim to be clueless in the kitchen and get away with it are gone forever. Today, Dad is expected to be right there in the thick of it—preparing dinner, whipping up lunches, and making sure the family starts off the day with a healthy breakfast. But what’s a guy to do if he’s never filled a pot with water, let alone boiled any?
Wayne Harley Brachman, professional chef and father of two, knows from personal experience what you’re up against in the kitchen: limited time, limited knowledge, and a family of finicky eaters. In See Dad Cook, you’ll learn the ins and outs of real-world cooking, including recipes for easy, battlefield-tested family favorites like:
Breakfast Burritos, Blueberry Pancakes, Philly Cheese Steaks, Pizza Noodles, Shrimp on the Barbie, Pot Roast with Pan Gravy, Dad’s Kitchen Sink Sundae
See Dad Cook is your kitchen survival guide, full of foods your family actually wants to eat—including recipes for real kitchen basics like Tuna Salad and Meat Loaf. Brachman also offers advice on cooking with your kids, getting them to eat well, stocking a pantry, and the very few tools you’ll need to pull it off without a hitch.
Once you get started, you’ll find that cooking is easier and a lot more fun than you thought. Best of all, it gives you a chance to bring something you’re really proud of to the table—your family!
- Crown Publishing Group
- Publication date:
- Product dimensions:
- 7.34(w) x 9.07(h) x 0.70(d)
Read an Excerpt
See Dad Cook
By Wayne Brachman
Clarkson PotterCopyright © 2006 Wayne Harley Brachman
All right reserved.
1 and one-half (1.5) pounds skinless, boneless chicken breast halves
Three-quarters (.75) of a cup all-purpose flour
1 large egg
Three-quarters (.75) of a cup of milk
2 cups plain dry bread crumbs, preferably Japanese panko (see Do It Like the Pros, below)
Vegetable oil (preferably canola), for frying (about 2 and one-half (2.5) cups)
1. Horizontally slice the breasts in half so they are about a half-inch (.5) inch thick. (If you want genuine, super-thin schnitzel, put the breasts between two sheets of wax paper or plastic wrap and gently hammer them out until they are one-third of an inch thick. You can use a meat mallet, an empty beer bottle, or a plain old hammer.)
2. Put the flour in a medium bowl. In a second medium (or larger) bowl, mix together the egg and milk. Put the bread crumbs in a large bowl. (If you don't have enough large bowls, put your crumbs in a baking pan or any other large vessel.)
3. One by one, dip the chicken in the flour to coat, shaking off the excess. Dip each piece into the egg mixture to coat, and then thoroughly coat with bread crumbs. Place on a large plate.
4. In a large skillet, heat three-quarters (.75) of an inch of oil over high heat until it starts to shimmer, about 6minutes. (You may also use a deep fryer or candy thermometer to gauge the temperature: 365°F is perfect.) Turn the heat down to medium-high.
5. Working in small batches, fry the schnitzels for 4 minutes on each side, or until golden brown and cooked through. Remove from the oil with tongs and drain well on paper towels.
Do It Like the Pros
The best bread crumbs are panko from Japan. Go figure. Panko fry up super-crunchy and seem to absorb less oil. It's worth hunting them down at an Asian market, but your schnitzels will still be majorleaguers if you make them with plain old bread crumbs from the supermarket.
You'll pay a little more, but if you buy thin-cut chicken breast or chicken tenders, you will be able to skip slicing the chicken yourself.
Excerpted from See Dad Cook by Wayne Brachman Copyright © 2006 by Wayne Harley Brachman. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Meet the Author
Wayne Harley Brachman is the author of American Desserts, Retro Desserts, and Cakes & Cowpokes. He has served as executive pastry chef at a number of well-known New York establishments, including Mesa Grill and Bolo, working alongside Bobby Flay for ten years. He is opening a family-friendly bakery/café in Manhattan’s Greenwich Village in 2006. Brachman lives in New York City with his wife and two children.
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