The Two Guys' Gourmet

The Two Guys' Gourmet

The Two Guys' Gourmet

The Two Guys' Gourmet

eBook

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Overview

Nervous in the kitchen? Well, cheer up, Bunky; that's why we're here! We have arrived to demystify the art and craft of cooking. And more important, we'll tell you the truth about cooking and the kitchen. Once you get the hang of some simple techniques and get comfortable with the idea that a recipe is a starting place, not the Word from the Mountaintop, you may find that this is the most fun you can have with your clothes on (a point to remember when you're frying bacon).
You may notice that this book, unlike many cookbooks purported to be for men, has no barbecue recipes. This is not because we do not love barbecue. We do! We do! We cherish stories of carbonized chicken (it was chicken, wasn't it?) and eyebrows that never really grew back right. It's just that we feel that barbecuing is a genetic thing: you don't need a cookbook at all, you just need that good old Y chromosome. Come on, guys. We can all barbecue--except maybe our friend John. The ability to char raw meat over fire comes with the beard and the deep voice. What we want you to do is move that same flame-and-dripping-blood talent and confidence indoors to the kitchen.
So kick back and relax. Grab a brew, read and enjoy. Don't just follow us around like sheep. Use our book as a springboard into your own frothy lake of melted butter. We've already made all the mistakes for you. Look for our "Little Life Lessons" throughout the book. They represent the blunders most commonly made by guys (us).
Have we learned from our mistakes? You bet. We've learned so well we're able to repeat each of them perfectly. Go forth and do likewise.
Good cookin'!

Product Details

BN ID: 2940151456036
Publisher: THEAQ LLC
Publication date: 02/22/2015
Sold by: Barnes & Noble
Format: eBook
Pages: 338
File size: 13 MB
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About the Author

Paul Zeissler is a freelance author who has written restaurant reviews for Chicago area newspapers and magazines. He created a lecture series about the foods mentioned in popular and historical literature, and cooked examples of the dishes for his audience himself. The series was presented at Centuries and Sleuths Bookstore in Forest Park, Illinois. He currently resides in Florida.

Zeissler began his career as a playwright--having earned a MA degree in Theatre from Northwestern University. He also holds a BA degree from Elmhurst College in Speech.

Zeissler evolved his writing from the stage to newsprint with numerous freelance bylines in Wednesday Journal, the Forest Park Review, Press Publications, Yer Out! Magazine (as a featured food columnist) and the Chicago Tribune as a news reporter. He also worked as a staff news reporter for Liberty Publications.
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