Susan Russo - Recipes every man should know

Copyright 2010 by Quirk Productions, Inc.

All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher.

Library of Congress Cataloging in Publication Number: 2010925786

eISBN: 978-1-59474-565-2

Designed by Jenny Kraemer
Illustrations by Kate Francis

Production management by John J. McGurk
Editorial assistance by Jane Morley and Alexandra Bitzer

Lobster with Beer and Butter Sauce () thanks to Rick Ford, a man who knows his crustaceans.

Quirk Books
215 Church Street
Philadelphia, PA 19106
quirkbooks.com

The publisher and authors hereby disclaim any liability from any kitchen fiasco that may result from the use, proper or improper, of the information contained in this book. In other words: Exercise caution when operating a grill. Dont run with knives. And never forget to keep your fridge stocked with beer and bacon.

v3.1

Thisbook is forhungryguys.

So, why should men cook?

. Women think men who cook are sexy.

. It involves fire, sharp instruments, and meat.

. Women think men who cook are sexy, and it involves, fire, sharp instruments, and meat.

We cant imagine you need more reasons than those. But heck, weve got more reasons anyway.

. Home cooking is cheaper than eating out, which means more money for other stuff.

. Its just as tasty and less fatty than eating out all the time, which means it keeps you happier longer.

. If you can cook for friendswhile tailgating, at a barbecue, for DVD/poker/videogame nightthey will worship you and call you the man.
(And they will buy the drinks.)

Here, finally, is a book of the absolute essential recipes every guy should know. This little black book is full of the basic recipes and techniques to get you started in the kitchen, and it offers some great variations to impress friends, family, and the ladies. We tell you which pots and pans to buy, whats the difference between slicing and dicing, and how many pints are in a quart. (Two.) We give you awesome sandwiches for a man-sized hungerand an easy guide to making her a romantic breakfast in bed.

Basically, this book has got your back. Plus, its small enough to fit in your back pocket, so you will never ever need to write a grocery list again. Congratulations, Sir, on becoming a modern-day Renaissance man.

Navigating the kitchen is as easy as, well, pie. But only if you have the right equipment. These basic tools wont let you down.

a. 1 8- to 10-inch chefs knife (meat, vegetables, mincing)

b. 1 8- to 10-inch serrated knife (breads, pizza, pies, tomatoes)

c. 1 3- to 5-inch paring knife (peeling and cutting small fruits and vegetables)

d. 1 knife sharpener

e. 1 vegetable peeler

f. 2 plastic cutting boards (one for meat only)

g. 1 wooden cutting board

Note: Never place good knives in the dishwasher. Sharpen them frequently for optimal slicing and dicing.

a. 1 can opener

b. 1 blender

c. 1 electric hand mixer

d. 1 whisk

e. 1 pair tongs

f. 1 flexible spatula

g. 1 nonflexible spatula

h. 1 ladle

i. 1 large spoon

j. 1 slotted spoon

k. 2 wooden spoons, one with a flatter top

l. 2 rubber spatulas, small and large

m. 1 colander

n. 1 microplane grater for zesting

o. 1 cheese grater

p. 1 heatproof brush for olive oil and marinades

q. 1 rolling pin

a. 1 set measuring spoons

b. 1 set dry-ingredient measuring cups

c. 1 liquid measuring cup

d. 1 instant-read meat thermometer

a. 3 nonstick skillets/frying pans: 8-, 10-, and 12-inch

b. 1 roasting pan with rack

c. 1 9-by-13-inch baking pan

d. 1 glass or ceramic 9-by-13-inch baking dish

e. 1 8-by-4-inch loaf pan

f. 1 8- or 9-inch square baking pan

g. 3 saucepans: 1 quart, 3 or 4 quart, and 4 to 5 quart

h. 1 9-inch pie plate

i. 2 9-inch round cake pans

j. 2 large, heavy baking sheets

k. 2 wire cooling racks

a. 1 coffeepot

b. 1 corkscrew

c. 2 bottle stoppers

d. Large and small zip-top plastic bags

e. Airtight plastic containers

f. Plastic wrap

g. Aluminum foil

h. Parchment paper

Understanding these basic cooking terms takes the mystery out of any recipe.

Boil: Heat liquid until bubbles form on the surface.

Broil: Cook food quickly by placing it directly under or above high heat, either just under the heat source in the oven or just over the fire on the grill.

Chop: Cut food into medium, irregular pieces.

Combine: Stir ingredients together until the mixture doesnt separate.

Cube: Cut food into uniform pieces, about to inch around.

Dice: Cut food into small uniform pieces, about to inch around.

Dredge: Before cooking, coat a food in ingredients such as egg, bread crumbs, or flour.

Flake: Break off small pieces or layers of food with a utensil, typically a fork.

Fold: Gently combine a lighter ingredient into a heavier one by drawing a rubber spatula through the middle of the bowl, underneath ingredients, and up the side of the bowl; repeat while rotating the bowl a bit with each fold, until ingredients are combined.