eat like a man: the only cookbook a man will ever need
DESCRIPTION
So long, dude food. Most men who love food have a roasting pan and a decent spice rack, but they're still looking for that one book that has all the real food they love to eat and wish they could cook. Esquire food editor Ryan D'Agostino is here to change that with his unapologetically male-centric Eat Like a Man—a choice collection of 75 recipes and food writing for men who like to eat, cook, and read about great food. It's the Esquire man's repertoire of perfect recipes, essays on how food figures into the moments that define a man's life, and all the useful kitchen points every man needs to know. Satisfying, sexy, definitive, and doable, these are recipes for slow Sunday mornings with family, end-of-the-week wind-down dinners with a lady, Saturday night show-off entertaining, poker night feeds, and game-day couch camping. Or, for when a man is just hungry.TRANSCRIPT
p.2 CMYK 12463•21011060
p.16 CMYK 12463 • 21011060
� � � � � � � � � � � � � � � � �
12463_P014-55_Breakfast 16 24/11/2010 10:39 AM
D I F F I CU LTY :
EASYREASONABLE
WORTH THEEFFORT
B r e a k f a s t • 1 7
• Start with thick—like 2-inch-thick—slices of banana bread. Beat
the eggs, milk, and cinnamon until well combined.
• In a nonstick skillet, heat the butter until barely foamy. Thor-
oughly coat the bread with the egg mixture (dripping off excess),
add to the pan, and cook about 2 minutes on each side.
• Meanwhile, warm the maple syrup with the vanilla bean—throw
the seeds and the pod in with the syrup.
• Top French toast with the syrup and a big spoonful of lemon
sour cream—the cool tartness will balance the sugar. (To make
it, add the lemon zest to the sour cream and whip until thick-
ened, so the cream won’t just melt and fade away when it hits
the hot bread.)
T I P : For a bigger batch of vanilla syrup: Split and scrape a whole
vanilla bean into a can or bottle of maple syrup, close, and shake
a bit. After a while, it will be ready to go.
B a n a n a - B r e a d
F R E N C H T O A S T
D o u g l a s K e a n e | C y r u s | H e a l d s b u r g , C a l i f o r n i a
2 slices banana bread (preferably dried out)
2 large eggs
1 tbsp milk
pinch of cinnamon
1 tbsp unsalted butter
maple syrup
K vanilla bean, split and scraped
K tsp grated lemon zest
2 to 3 tbsp sour cream
S ERVES 1
B R E A K F A S T A T H O M E C A N B E S P E C I A L without being complicated.
I came up with this twist on French toast for a diner that I helped open outside Denver.
p.17 CMYK 12463 • 2101106012463_P014-55_Breakfast 1712463_P014-55_Breakfast 17 24/11/2010 10:39 AM24/11/2010 10:39 AM
L u n c h • 7 3L u n c h • 7 3
4 large egg yolks
pinch of coarse salt
squeeze of fresh lemon juice
1 clove garlic, minced
2 tsp Louisiana-style hot sauce (or to taste), preferably Crystal
1 cup canola oil
• Put all the ingredients except the oil in a blender or food
processor and blend to combine. Slowly add the oil, processing
until thick and creamy.
Makes about 1 cup.
H O T S A U C E A I O L I
p.73 CMYK 12463 • 2101106012463_P056-83_Lunch 7312463_P056-83_Lunch 73 24/11/2010 10:42 AM24/11/2010 10:42 AM