Cover image for A man and his pan
Title:
A man and his pan
Author:
Boswell, John.
Personal Author:
Publication Information:
Kansas City : Andrews McMeel Pub., [1999]

©1999
Physical Description:
xii, 260 pages : illustrations ; 21 cm
General Note:
Includes index.
Language:
English
Added Author:
ISBN:
9780836278545
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Lancaster Library TX840.S55 B67 1999 Adult Non-Fiction Open Shelf
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Summary

Summary

A collection of recipes created to be prepared in a twelve-inch nonstick skillet includes Japanese fried chicken, gaucho steak with chimichurri sauce, challah french toast, white pan pizza, and spaghetti pie.


Author Notes

John Boswell has created more than one hundred cookbooks for practically every major publisher in America. This, however, is the first collection of his own recipes, all created and tested on the most demanding of food critics--his own family!
Susan Wyler is an award-winning cookbook author who has partnered with John Boswell to create many of his cookbooks.


Reviews 1

Library Journal Review

Perhaps the approach of Father's Day explains the simultaneous appearance of three "men's" cookbooks. Its catchy title notwithstanding, Boswell's A Man and His Pan is essentially an eclectic collection of favorite recipes from a man who likes to cook, whether for his family (there's a separate chapter on cooking for kids) or for guests. Boswell is coauthor of The Best Fryer Cookbook Ever (HarperCollins, 1998) and the packager of the "365 Ways To Cook" series. Here the gimmick, such as it is, is that all the recipes, from Pepper-Crusted Steak Flamb‚ed in Whisky to Asian-Flavored Arctic Char, are made in a large nonstick frying pan. Many are quite easy, although they do assume some experience in the kitchen. For larger collections. With his wife, a food writer and editor, Bowers, who has a restaurant background, has written an entertaining but at heart serious cookbook. Despite his tongue-in-cheek macho tone, he conveys a lot of useful information on food and cooking, starting with "Men and Hardware" (kitchen equipment) and moving on to "Men and Flame" (grilling, flamb‚eing, and "blowtorch cooking"), "Men and Fat" ("They Don't Call It a Fry-Mama"), and "Pommes des Hommes" (vegetables), among other topics. The recipes are tasty and wide-ranging, not confined to hearty "guy food" by any means. Recommended for most collections. Mauer, author of the best-selling Lean and Lovin' It (Chapters, 1996), has always been the family cook, but about ten years ago, he changed his habits, scaled back on fat, and lost 100 pounds. Disdaining diet books that consider half a cup of macaroni and cheese enough for a serving, he's come up with 175 recipes that are relatively low in fat but designed to satisfy hearty appetites. Mauer has a more "down-home" approach than Bowers and a less sophisticated style, but many family cooks, male or female, will find lots of recipes to try here. For most collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Table of Contents

Introductionp. vii
Chapter 1 Great Pan Breakfasts: More Than Just Eggsp. 1
Chapter 2 Steaks and Chops: The Meat of the Matterp. 29
Chapter 3 Chicken in the Panp. 63
Chapter 4 Seafood in the Panp. 99
Chapter 5 One-Pan Mealsp. 123
Chapter 6 The Short-Order Gourmetp. 165
Chapter 7 Sides for All Occasionsp. 197
Chapter 8 Pan Cooking for Kidsp. 229
Indexp. 252

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