Synopses & Reviews
Steven Raichlen really knows the pleasure men get from cooking, the joy they take in having the skills, the need to show off a little bit. His Barbecue! Bible books have over 4.7 million copies in print--and now he leads his readers from the grill into the kitchen. Like a Joy of Cooking for guys, Man Made Meals is everything a man needs to achieve confidence and competence in the kitchen.
Man Made Meals is about the tools and techniques (guess what, grillers, you still get to play with knives and fire.) It's about adopting secrets from the pros--how to multitask, prep before you start cooking, clean as you go. It's about understanding flavor and flavor boosters, like anchovies and miso, and it's about essentials: how to shuck an oyster, truss a chicken, cook a steak to the desired doneness. It's about having a repertoire of great recipes (there are 300 to choose from), breakfast to dessert, to dazzle a date, or be a hero to your family, or simply feed yourself with real pleasure. These are recipes with a decided guy appeal, like Blowtorch Oatmeal, Fire-Eater Chicken Wings, Black Kale Caesar, Down East Lobster Rolls, Skillet Rib Steak, Porchetta, Finger-Burner Lamb Chops, Yardbird's Fried Chicken, Blackened Salmon, Mashed Potatoes Three Ways, and Ice Cream Floats for Grown-Ups.
"Raichlen's 30th cookbook is not exactly reaching out to a new audience. Over the past 16 years, with tomes like The Barbecue Bible and TV shows like Primal Grill, his masculine sensibility of cooking with fire has been hard to miss. However, give or take a blowtorch, there is little here that would be deemed inappropriate for a miss, though he does pump up his prose with references to, or recipes from, V for Vendetta, Oliver Platt, Eisenhower, Stanley Tucci, and Chairman Mao. With over 300 recipes, it would be easier to list what is not offered: doughnuts and sushi, which Raichlen deems 'better at bakeries and restaurants,' and also cupcakes, which he somehow believes 'aren't really guy food.' That means a hungry man is left to choose from an armada of burgers, chops, and steaks, as well as chili, fried turkey, five-hour duck, pasta, soups, seafood, quinoa pilaf, and candied bacon sundaes. Interviews with major foodies of the male persuasion are sprinkled throughout the text. Despite bearing the unfortunate slug Food Dude, these are easily digestible and provide the reader with, for instance, Michael Pollan's favorite go-to dish, and Thomas Keller's first food memory. (June)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
About the Author
Steven Raichlen is America’s “master griller” (Esquire). His books have won James Beard and IACP awards and Planet Barbecue! was a New York Times bestseller. Articles by him appear regularly in The New York Times, Food & Wine, and Bon Appetit, and for the past dozen years he's taught the sold-out Barbecue University, first at the Greenbrier and currently at the Broadmoor in Colorado Springs. His 13-episode PBS series, Project Smoke, launched in summer 2015 and is expected to air in more than 90% of PBS markets by summer 2016. He and his wife live in Miami and on Martha’s Vineyard, Massachusetts.