Man with a Pan [electronic resource].

ISBN:

9781616200640

Title:

Author:

Donohue, John.

Personal Author:

Donohue, John.

Publication Information:

New York : Algonquin Books, 2011.

Physical Description:

1 online resource (348 p.)

General Note:

Description based upon print version of record.

Contents:

""Cover""; ""Contents""; ""Introduction""; ""Weeknight Chicken Parmigiana""; ""Not-So-Basic Black Beans""; ""Putting Food on the Family""; ""Really Good Chicken""; ""In the Trenches""; ""Miso Cod""; ""New Mexico Chili and Beans""; ""Stunt Foodways""; ""Josâ€?s Curry, or The Old Manâ€?s Shiva Curry (Untouchable-Style)""; ""Dum Aha (Fried-Potato Curry)""; ""In the Trenches""; ""Applesauce Meat Loaf""; ""Chicken Paprika""; ""Surefire Broccoli""; ""On Cooking""; ""Pretty Good Cake""; ""In the Trenches""; ""Milk-Braised Pork""; ""Double-Crispy Roast Chicken""; ""Heads Up!""

""Southeast Asian Catfish""""Pan-national Everything-but-the-Kitchen-Sink Fish Cakes""; ""The Hidden Brain: Gender and Cooking""; ""Yashodaâ€?s Potatoes""; ""In the Trenches""; ""Duck Breasts with Five-Spice Glaze""; ""Finding Myself in the Kitchen""; ""Pasta alla Gricia""; ""In the Trenches""; ""Low Country Boil""; ""Chef English Major""; ""Grouse Surprise""; ""Elk Carbonade""; ""In the Trenches""; ""Tofu Bolognese""; ""The Ribbing: A Screenplay""; ""Grilled Burgers with Herb Butter""; ""Beer-Can Chicken""; ""Three-Day Ribs""; ""The Pie Guy""; ""Pie Crust""; ""Mexican Chocolate Pie""

""In the Trenches""""Pickles""; ""Tomato Sauce""; ""On Abundance""; ""Grilled Redfish""; ""Alternate-Side Cooking""; ""Roasted Celery Root, Potato, and Cauliflower Soup with Tarragon""; ""Who the Man?""; ""Spinach and Rice Torta""; ""Andyâ€?s Mac and Cheese""; ""In the Trenches""; ""Chicken, Sausage, and Oyster Gumbo""; ""Kitchen ABCs: Always Be Cleaning""; ""Fish Tacos""; ""Fagioli allâ€?Uccelletto""; ""Pistachio Pesto""; ""If Itâ€?s Tuesday, It Must Be Cardoons""; ""Linguine with Cacio e Pepe""; ""Bucatini allâ€?Amatriciana""; ""Learning to Cook for Two Daughters""; ""Whole Roast Cow""

""Chimichurri""""In the Trenches""; ""Spinach-Basil Pesto""; ""Bruschetta""; ""Broccoli Rabe""; ""How Many Parents Does It Take to Roast a Chicken?""; ""Roast Chicken for Two""; ""Roast Chicken for Two (Continued), with Arugula Salad""; ""Herbed New Potatoes""; ""Four Legs Good, Two Legs Bad""; ""Bacon-Wrapped Duck Breast Stuffed with Apples and Chestnuts""; ""Mushroom Soup with Pear Puree and Cumin Oil""; ""In the Trenches""; ""Seviche""; ""A Taste for Politics""; ""Vegetarian Bobotie""; ""In the Trenches""; ""Chocolate Mousse""; ""The Way to a Manâ€?s Heart""; ""Kelewele-Spinach Salad""

""Peanut Butter Soup""""In the Trenches""; ""Lone Star State of Mind Chili""; ""Patience Rewarded versus Instant Korma""; ""Spicy Potatoes""; ""Cauliflower with Shredded Ginger""; ""Cucumber Raita""; ""In the Trenches""; ""Simple Tomato Sauce""; ""Carbonara di Zucchine""; ""Quick Fish Fillets in Tomato Sauce""; ""Confessions of a Foodiephobiac""; ""Cou-Cou""; ""Baked Sea Bream""; ""Thanks and Acknowledgments""; ""Cartoon Credits""

Subject Term:

Cooking -- United States.

Male cooks -- Family relationships -- United States.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2011

Publication Information:

New York : Algonquin Books, 2011.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5973	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

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Summary

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.

Author Notes

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.

Reviews (3)

Publisher's Weekly Review

Cartoonist and New Yorker editor Donohue celebrates dads who cook with a delightful compendium of essays, recipes, cartoons, and interviews. Noting that American fathers "now account for nearly a third of the time a family spends cooking," Donohue-himself a cooking dad-checks how this trend is working out by soliciting a variety of personal perspectives. Among them are such professional voices as Mario Batali and cookbook author Mark Bittman. Not surprisingly, many of the contributors are writers, such as Stephen King, Jim Harrison, Mohammed Naseehu Ali, and Wesley Stace. Under the heading, "In the Trenches," Donohue explores the routines of other average guys: a Brooklyn fireman, a software engineer, and a father of two in New Orleans. And while few are clueless in the kitchen, it is their wit, devotion, and candor that inspire. For example, in "Who the Man?" Jesse Green writes about being the noncook in a two-dad household suddenly faced with kitchen duty; and Matt Greenberg creates a screenplay explaining how to grill. Less a production but equally intriguing is what men cook: gumbo, fish tacos, roast chicken. (May) (c) Copyright PWxyz, LLC. All rights reserved.

Booklist Review

Donohue piles his plate high with writers, chefs, artists, and businessmen to serve up this multiauthor work devoted to modern fathers everywhere. The contributors Jack Hitt, Mario Batali, Stephen King, Mark Bittman, to name a few let readers into their kitchens and their lives to show how food has changed their views on parenthood and even their family landscapes at a time when the dining room table is frequently replaced by the seats of a car. The writers, of differing career and culinary backgrounds, share an interest in making it home before dinner to concoct healthy and gourmet meals, a practice they say has satisfied their sanity and introduced a whole new world of culinary technique born of necessity. Readers won't have any trouble recognizing which pieces came from professional writers and which from stock-exchange gents, but they will hungrily anticipate each man-with-a-pan's signature dish, placed at the end of his chapter, along with a recipe and a list of some of his favorite cookery books.--Lesson, Bria. Copyright 2010 Booklist

Library Journal Review

It has long been quietly suspected among men that most books (and TV shows and movies) purportedly "by men, for men" are actually for women. Against this grain, Donohue, a cartoonist and an editor at The New Yorker, has collected some 30 narratives crafted by men (for men) to uncover not the generalized conventions de rigueur (forced guy talk, "what makes them tick" dissection, or dreadful "bromantic" "MALEapropisms"), but insightful and funny histories of cooking (and life) lessons learned. Stephen King, Mario Batali, Mark Bittman, and Wesley Stace join other writers and chefs (as well as firemen, lawyers, financial experts, and stay-at-home dads) in pieces that are free of cliche, poetic when appropriate, and unapologetically direct about serious matters (e.g., in instructions for a quick tomato sauce, don't use "shitty tomatoes"). Each essay is followed with author-penned recipes and a reader's advisory-like "On the Shelf" listing of cookbook recommendations. VERDICT This well-organized compilation breaks free from its tidy package with adaptable, exciting recipes like Beer-Can Chicken, Peanut Butter Soup, Carbonara de Zucchine, and Mexican Chocolate Pie. It trades stereotypes for truisms and is all the more authentic for it. Highly recommended.-Ben Malczewski, Ypsilanti District Lib., MI (c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.