Man with a Pan (Paperback)
Algonquin Books, 9781565129856, 326pp.
Publication Date: May 17, 2011
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.
Praise For Man with a Pan…
inspire comfort for the man who cooks while his baby bangs on the pots and pans.”—Kirkus Reviews
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
multi-author work devoted to modern fathers everywhere…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.”—Booklist