Man, a Can, a Grill: 50 No-Sweat Meals You Can Fire Up Fast
Author: David Joachim
Take a man. Add a can. Now throw in a grill. Sounds like a recipe for disaster, right? But with the geniuses who brought you A Man, A Can, A Plan are calling the shots, any guy can turn his culinary carnage into a killer meal.
- Photos of most ingredients, so shopping is a breeze
- Instructions for charcoal and propane grills alike
- Options for vegetarians
- Other useful facts about the ingredients and grilling techniques
- Whether the menu calls for beer-basted chicken or shish kebabs, Joachim's approach to barbecuing will lure even the most inexperienced cook to slap on an apron.
Publishers Weekly
This gimmicky cookbook, printed on the stiff, cardboard pages more often seen in picture books for infants, offers a set of exceedingly easy recipes for the fellow whose favorite kitchen tool is the can opener. Promising to make any man "king of the grill," Joachim (A Man, A Can, A Plan) presents recipes in simple equations, with photographs of all the main ingredients stacked in basic, arithmetical order (in other words, one barely needs to know how to read): a can of beer plus a can of chopped jalapenos plus a flank steak plus flour tortillas (along with a few seasonings and garnishes) renders a plate of reasonably tasty Beer-Flamed Fajitas; a can of chicken broth plus a can of light coconut milk plus a lime plus some boneless chicken breasts and spices makes Spicy Bangkok Birdies. Running alongside the images are drill-sergeant directions on how to combine the ingredients: "In a big bowl, nuke everything but the chicken....Dump in the chicken....Fire up your grill," run the Bangkok Birdies instructions. With ingredients ranging from soda pop to SPAM (Pakistani Pork Chops call for the former, while the latter appears in SPAM Cordon Bleu and Mushroom SPAMwiches), and from Pringles to refrigerated pizza dough, this is not a book for the seriously health conscious, though fat and calories are listed and are often reasonable. Rather, it seems geared toward the busy good ol' boy craving a manly meal, to whom a "perfectly roasted whole chicken...with an open beer can stuck up its...um...orifice" (the recipe for Beer-Can Chicken) sounds appealing. (June) Copyright 2003 Reed Business Information.
Interesting book: Blue Eggs and Yellow Tomatoes or Complete Book of Small Batch Preserving
Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors
Author: Patsy Jamieson
A James Beard Award finalist: "User-friendly recipes for people to take nutrition seriously." —Florence Fabricant, The New York Times
This James Beard Award-nominated collection of more than 350 recipe favorites from EatingWell, The Magazine of Food & Health provides a vital transition from short-term diets to long-term health by offering up delicious, easy-to-prepare recipes that appeal to the health-conscious cook without sacrificing taste. Learn the flavors, strategies, and insights to help you keep fit and stay healthy while never boring your palate.
The Essential EatingWell Cookbook includes:
• A unique "Healthy Weight-Loss Index" that identifies which recipes fit into particular diet guidelines, rating them on overall health, fiber content, and low-carb weight plan compatibility
• A helpful "Essential EatingWell Pantry" that lists what easy-to-find ingredients to always have on hand to ensure delicious results every time
• A nutritional analysis for each recipe, including calorie, fat, protein, fiber, and carbohydrate totals
• Recipes for every meal, from breakfast to dinner, including chapters of delicious side dishes, salads, breads, and desserts
• 16 color pages.
Publishers Weekly
Food and diet fads come and go, but throughout its history, Eating Well magazine has maintained a singular focus: to promote the value of eating food that's both nutritionally sound and delicious. This collection of 350 recipes culled from thousands of well-tested Eating Well favorites is an excellent source of inspiration for health-minded cooks. Addressing the current conflicting weight-loss trends, Jamieson, who directs Eating Well's test kitchens, makes the case for understanding (rather than eliminating) carbohydrates or fats, and provides guidelines for how to make healthy choices. Though not intended specifically as a "diet" cookbook, the volume includes per-serving analysis of each recipe for those seeking to monitor their intake. In addition, favorite comfort foods are subjected to the "Rx for Recipes" treatment, resulting in Updated Mac and Cheese, which substitutes whole-wheat pasta and low-fat cottage cheese and adds spinach, or Fettuccine Alfredo, which incorporates 1% milk and reduced fat cream cheese instead of cream. And vegetarian selections offer interesting, flavorful choices enhanced with fresh herbs and spices. Refreshingly, the "good carbs, good fats" subtitle is really just a hook that's explored only in the book's introduction. All the recipes are relatively low in fat and carbs, but that's nothing new for Eating Well cookbooks. 16 pages of color photos not seen by PW. (Sept.) Copyright 2004 Reed Business Information.
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