Man with a Pan
May 2011 · Hachette UK
eBook
326
Pages
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About this eBook
Look who’s making dinner! Twenty-one of our favorite writers and chefs expound upon the joys—and perils—of feeding their families.
Mario Batali’s kids gobble up monkfish liver and foie gras. Peter Kaminsky’s youngest daughter won’t eat anything at all. Mark Bittman reveals the four stages of learning to cook. Stephen King offers tips about what to cook when you don’t feel like cooking. And Jim Harrison shows how good food and wine trump expensive cars and houses.
This book celebrates those who toil behind the stove, trying to nourish and please. Their tales are accompanied by more than sixty family-tested recipes, time-saving tips, and cookbook recommendations, as well as New Yorker cartoons. Plus there are interviews with homestyle heroes from all across America—a fireman in Brooklyn, a football coach in Atlanta, and a bond trader in Los Angeles, among others.
What emerges is a book not just about food but about our changing families. It offers a newfound community for any man who proudly dons an apron and inspiration for those who have yet to pick up the spatula.
Mario Batali’s kids gobble up monkfish liver and foie gras. Peter Kaminsky’s youngest daughter won’t eat anything at all. Mark Bittman reveals the four stages of learning to cook. Stephen King offers tips about what to cook when you don’t feel like cooking. And Jim Harrison shows how good food and wine trump expensive cars and houses.
This book celebrates those who toil behind the stove, trying to nourish and please. Their tales are accompanied by more than sixty family-tested recipes, time-saving tips, and cookbook recommendations, as well as New Yorker cartoons. Plus there are interviews with homestyle heroes from all across America—a fireman in Brooklyn, a football coach in Atlanta, and a bond trader in Los Angeles, among others.
What emerges is a book not just about food but about our changing families. It offers a newfound community for any man who proudly dons an apron and inspiration for those who have yet to pick up the spatula.
About the author
John Donohue, an editor at the New Yorker, has been passionate about food all his life. He worked at a retail fish market when he was in college and was a short-order cook after graduation. He lives in Brooklyn with his wife and two daughters. He blogs about the cooking he does for his family at www.stayatstovedad.com.
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