Kita Paul - Guy gourmet: great chefs amazing meals for a lean & healthy body

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Book design by Mike Smith

Photographs by Jennifer May

except Thomas McDonald/Rodale Images: pages 9, 11 (thermometer), 78, 154-155; Thomas McDonald/Mitch Mandel/Rodale Images: pages 10, 11 (spoon), 12 (slow cooker), 207; photodisc: page 11 (measuring spoons); Mitch Mandel/Rodale Images: page 12 (cutting board); Arco images GmbH/Alamy: page 73 (popcorn); Mike Smith: page 73; Levi Brown: page 175

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Food styling by Paul Grimes; prop styling by Barb Fritz

Illustrations by Jameson Simpson

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ISBN 9781609619800 direct hardcover
ISBN 9781609619794 trade hardcover

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Years of hard work by Mens Health editors, researchers, recipe developers, and writers gave us a wealth of material to choose from for this collection. Thanks to all of them, especially former food and nutrition editor Matt Goulding and the always hungry Peter Moore. On this project, we relied on the editorial insight, patience, and deep institutional knowledge of our book editor, Jeff Csatari. George Karabotsos and Mike Smith gave the book its brilliant design. Our thanks go out to project editors Erin Williams and Hope Clarke and the team at Rodale Books, including Beth Lamb, Brent Gallenberger, Sara Cox, and Chris Krogermeier for their support and guidance.

Deep appreciation to Chef Thomas Keller for his thoughtful forewordand constant inspiration. And a special thanks to all the chefs who have shared their recipes with usand Mens Health readers.

From Adina:

To my father, who took me to Reading Terminal Market when I was little and sent me to cooking school when I grew up. To my mother, who shared her love of chicken feet and other delicacies with me. And to my sister, who has grown from coconspirator in childhood taco concoctions to the woman I love to dine with most of all.

From Paul:

My heartfelt thanks to my mother, who taught me a love of cooking, my father, who taught me a love of eating, and the love of my life, who will always cook and eat with me.

When man first discovered fire, he was quick to realize that the meats and vegetables he foraged in the wild tasted more appetizing with the application of heat. The high temperature lent a marked improvement in their flavor, texture and mouthfeel. Through trial and error, early man mastered the use of fire and utilized the craft of cooking to feed himself and others to have the energy to hunt and forage again and to thrive. In the modern world, we have transcended this natural instinct to prepare food solely for sustenance. We now cook for a myriad of reasons: to entertain, to relax, to bond, to impress, to fulfill our desire to nurtureeven to seduce.

The dishes and recipes included in Guy Gourmet, the cookbook from Mens Health magazine, are a must for ones own survival today. They are important to master not only because they are healthful meals that taste wonderful, but because they will become a springboard for more complex cooking techniques. As with anything worthwhile, practice makes all the difference. It is only through the act of repetition that we develop muscle memory. Once our bodies become accustomed to the proper way of doing something, our brains are free to be inspired by everything else around us. We become adept at interpreting these recipes into something that is meaningful and personal to us, and in the process we evolve into better cooks ourselves.

Preparing good food begins with mastering simple skills that all chefs rely upon every day, skills like , its all about the way to drizzle the hot espresso over the vanilla ice cream.

The resulting successes we encounter through practice and repetition give us the confidence and the courage to try new things. (Be sure to try Eric Riperts delicious .) Cooking is a life skill that will reap tremendous rewardswhether preparing us for crafting more intricate dishes or, more important, in learning how to cook healthier to achieve a balanced lifestyle. Raising our own awareness of what we put into our bodies ensures that the food we consume is nutritious and beneficial.

For these compelling reasons and perhaps a few of your own, it is time to browse through the index of these thoughtfully selected recipes, tie on an apron, and sharpen your knife. Enjoy the cooking process while forging ahead. Because, as our ancestors have certainly proven, trial and error can lead to many great accomplishments.

Thomas Keller

THE FRENCH LAUNDRY

WE LOVE TO EAT. We love to cook. We love the way good food, prepared ourselves, makes us feel insidewhole, if not healthier. In the past 5 years, food and cooking have become increasingly important to the Mens Health brandin our magazine, in our books and digital products, and in our 43 international editions.

Mens Health has always been a leader in reporting and writing about nutrition and the power of food to fuel and heal our bodies. But man does not live on steel-cut oatmeal and sockeye salmon alone. He needs... chili and steak, chicken soup and jambalaya. He must, on occasion, have barbecued ribs. And hot dogs, upgraded with gourmet toppings.