May 17, 2011 • Category: Blog, Excerpts, Promotions
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I’ll be honest here—one of my secret vices is foodie literature. I’ve devoured them all: Anthony Bourdain’s Kitchen Confidential, Ruth Reichel’s Tender at The Bone, Bill Buford’s Heat, Amanda Hesser’s Cooking for Mr. Latte. There’s something about reading other people’s adventures with food—the cleaving, the cooking, the cleaning—that mystifies and entrances me. Perhaps that’s why I have a stack of Gourmet magazines tucked away in the cupboard, while in reality, I can cook a total of about eight to ten good dishes.
Today, John Donohue’s extraordinary anthology Man With A Pan: Culinary Adventures of Fathers who Cook for their Families is on sale and I, for one, am recommending this to every person I know. Donohue has gathered an impressive collection of original essays from some of today’s hottest writers and chefs: Mark Bittman, Jim Harrison, Mario Batali, Mark Kurlanksy, Stephen King, and Thomas Beller, to name just a few. Complete with hilarious New Yorker cartoons and loaded with recipes (Double-Crispy Roast Chicken, Herbed New Potatoes, Peanut Butter Soup, Lone Star State of Mind Chili, Mexican Chocolate Pie) that are easy and fun to follow, this book is one I plan to turn to time and time again.
The national media response for Man with a Pan has been nothing short of spectacular: coverage includes features and excerpts in the New York Times (3 different pieces!), Wall Street Journal, Vanity Fair, Gourmet, Saveur, Playboy, Reader’s Digest, and more!
In honor of Donohue’s publication, we’re giving away three copies of the book. To enter, just leave a comment below or on our Facebook page telling us about your favorite cooking memory.
For more John Donohue, be sure to check out his awesome blog, Stay at Stove Dad, which chronicles his daily adventures cooking for his family. And don’t miss the hilarious Man with a Pan video trailer, created in conjunction with the amazing crew at ParentEarth.
–Megan Fishmann
Praise for Man With a Pan:
“Throughout the book, what comes across strongest is the authors’ love for the joy of providing for their families in a newly satisfying way. Mario Batali explains it perfectly: ‘The best reason to cook, besides its being delicious and good for you, is that it will automatically make you look good. You’ll look like a hero every day.’ It’s a wonder, in fact, that we let women in the kitchen at all.”—Saveur
“It’s high time someone gave voice to the army of men at the stove. John Donohue does so brilliantly by marshaling an A-list of writers who share riveting tales of culinary love and war.”—Amanda Hesser, author of The Essential New York Times Cookbook
“Never before have so many men cooked so often and so proudly, not to say loudly. Now, all the comedy, the absurdity, the virtue, the undue pride and the sheer simple pleasure of men doing what was once women’s work is placed between covers in this lovely anthology of appetite.”—Adam Gopnik, author of Paris to the Moon
Tags: Adam Gopnik, Amanda Hesser, Anthony Bourdain, Bill Buford, Jim Harrison, John Donohue, Man with a Pan, Mario Batali, Mark Bittman, Mark Kurlansky, New Yorker, New Yorker cartoons, Parent Earth, ParentEarth, Ruth Reichl, Stay at Stove Dad, StayAtStoveDad, Stephen King, Thomas Beller
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Federica Buglioni says...
I organize cooking workshops in Italy for parents and young kids. Every day I see the joy of those lucky kids (2-10 year olds) who have the opportunity to cook with their dads. Kids are so proud of them! (and so am I!)
May 27, 2011@ 9:16 AMI would love to translate your book in Italian.
Mary says...
Let’s hear it for the guys. Can’t wait to read this book!
May 23, 2011@ 9:45 AMRobert Mize says...
In the late ’80 several fathers took eight 3rd grade sons camping in the mountains. One of the fathers was an executive chef and brought bacon wrapped filet mignon. He poured about 2 cups of brandy into the skillet, which was on a wood fire. The flambe went about 3′ into the air. The kids were thrilled, and that was the hit of the camping trip. The boys were very interested in helping with the other meals.
I had been teaching my son to cook because I for my family. He decided that wants to own his own restaurant and earned a BS degree in restaurant management. One of the other boys has also earned a reasturant management degree. All of the kids from that trip, now around 30 years old, enjoy cooking.
I was a brand new Cub Scout Den Leader, and I did not know that we were not allowed to take 3rd graders camping and that you could not have any alcohol, even for cooking. My bad, but the boys loved it and all became interested in cooking.
May 20, 2011@ 1:36 PMJulie says...
When I was about 6 years old, I got a Suzy Homemaker oven, complete with a set of pots and pans. I tried baking just about everything I could bake in that oven. And, some of it, we’d eat. One of my most successful baking adventures with The Suze was baking a birthday cake for my dad–a double-layer yellow cake with chocolate frosting and rainbow sprinkles. Delish!
May 17, 2011@ 8:29 PMThe Loopy Librarian says...
I once had a close call with a ham and a crock pot. My husband came home to find ham juice running down the counter. He managed to rescue the ham and the crock pot, but he was puzzled as to why I had not inserted the liner. “What liner?” was my response. “I thought that was a bonus casserole dish.”
May 17, 2011@ 2:48 PMKristyna says...
I tend to experiment in the kitchen – I made pizza in the cupcake pan with biscuit dough as the crust. The innards resemble what customarily reside atop a pizza supreme – while the icing is cheese. This proved to be much heavier than I anticipated. When extracting them from the oven… I promptly dropped the pan, spattering them all over the oven door. From now on, this creation is referred to as “upside down pizza cupcakes” at my house.
May 17, 2011@ 1:40 PMMark says...
As a latchkey kid in the 60′s, I came home most days to an electric skillet, ingredients, and instructions from my working mom. It was my job to do my homework and get dinner started. Dinner taught me to be responsible and unafraid; I learned to use the stove, not to cut or burn myself, and to be proud of my work. As a work-at-home Dad today, I still find joy in feeding my family every day.
May 17, 2011@ 1:17 PM