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by Anonymous
May 21, 2002 – Grendel Press, a publisher of cooking and other trade books, announced the release of the cookbook "A Man’s Place is in the Kitchen" by chef Scott Avery. (Grendel Press, 2002, ISBN 0-9714988-2-2, $23.95)
“This cookbook is designed specifically for men who don’t or can’t cook and the women who love them,” says Sally Slack, publisher. “So many cookbooks available today speak to people who already know how to cook. This one is different. It’s being written for men who just need to know what to expect in the kitchen. They want to cook a great meal but they also need to know the difference between a sauce pan and a pot, and when to use each one.”
Men, says Slack, wear numerous hats today in addition to climbing the career ladder. Single men often have children to cook for, for example, instead of hitting the bars every night. Other men find they rely a little too heavily on their wives in the kitchen. Even those who have never married or don’t have children often find themselves stumped when performing kitchen tasks they usually have little experience with.
Author and chef Avery says "A Man’s Place is in the Kitchen" is a classic guide for men who want or need to cook but don’t know where to start.
“Men don’t cook for two reasons,” says Avery. “Either they have never been taught how or, when they did venture into the kitchen, it was such a disaster that they’ve avoided that area of the house ever since.”
Avery believes that men, however, shouldn’t be relegated to serving chili dogs. “I want to teach them about all the fun they can have in the kitchen!” he says. The cookbook provides clear explanations but challenges men to stretch with meals that aren’t typically found in the average bachelor pad.
A Man’s Place is in the Kitchen is now available online at www.grendelpress.com or by phone at 1-800-247-6553. Try one of Chef Scott Avery’s recipes for yourself!
SPINACH SALAD WITH APPLES
1 12-ounce package fresh baby spinach, pre-washed and trimmed
3 large Delicious apples, cored and diced
1 8-ounce package white button mushrooms, sliced
2 hard-cooked eggs, coarsely chopped
Salt to taste
Black pepper to taste
1 cup raspberry vinaigrette
1 cup garlic croutons
¼ cup Asiago Cheese, grated
Prepare the salad in a large salad bowl just before service. To the spinach, add the apples, mushrooms, eggs, salt and pepper; toss lightly to mix. Then, add the vinaigrette a bit at a time, tossing the salad to coat all the ingredients. Taste for preference, adding more dressing and salt and pepper as desired. Portion to individual chilled salad plates, top with croutons and cheese and serve. Yield: 4 to 6 servings.
Reprinting of recipes is authorized with proper attribution:
“A Man’s Place is in the Kitchen” by Scott Avery, Grendel Press, 2002
ISBN 0-9714988-2-2, $23.95.
This article courtesy of http://www.kitchensinktoday.com. You may freely reprint this article on your website or in your newsletter provided this courtesy notice and the author name and URL remain intact.
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