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The Eat Like a Man Guide to Feeding a Crowd : How to Cook for Family, Friends, and Spontaneous Parties
by Esquire and Bryan Voltaggio and David Granger


Overview - This welcome follow-up to Esquire's wildly popular Eat Like a Man cookbook is the ultimate resource for guys who want to host big crowds and need the scaled-up recipes, logistical advice, and mojo to pull it off whether they're cooking breakfast for a houseful of weekend guests, producing an epic spread for the playoffs, or planning the backyard BBQ that trumps all.  Read more...

 
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More About The Eat Like a Man Guide to Feeding a Crowd by Esquire; Bryan Voltaggio; David Granger
 
 
 
Overview
This welcome follow-up to Esquire's wildly popular Eat Like a Man cookbook is the ultimate resource for guys who want to host big crowds and need the scaled-up recipes, logistical advice, and mojo to pull it off whether they're cooking breakfast for a houseful of weekend guests, producing an epic spread for the playoffs, or planning the backyard BBQ that trumps all. With tantalizing photos and about 100 recipes for lazy breakfasts, afternoon noshing, dinner spreads, and late-night binges including loads of favorites from chefs who know how to satisfy a crowd, such as Linton Hopkins, Edward Lee, and Michael Symon this is the only cookbook a man will ever need when the party is at his place."

 
Details
  • ISBN-13: 9781452131849
  • ISBN-10: 1452131848
  • Publisher: Chronicle Books
  • Publish Date: May 2015
  • Page Count: 224
  • Dimensions: 10.15 x 7.96 x 0.75 inches
  • Shipping Weight: 2.04 pounds


Related Categories

Books > Cooking > Regional & Ethnic - American - General
Books > Cooking > Methods - Quantity

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2015-05-18
  • Reviewer: Staff

In 2011, Chronicle and the editors of Esquire magazine published “Eat Like a Man: The Only Cookbook a Man Will Ever Need.” Well, men may not need this follow-up volume, timed for Father’s Day, but they just might want it. Maintaining a formula similar to the original, 80 recipes from a distinguished line-up of chefs are offered, interspersed with brief essays from Esquire authors. Tom Junod meditates on the meaning of done-ness; Chris Jones has a tartar sauce epiphany. The “Feeding a Crowd” theme is more a suggestion than a requisite for inclusion, with many dishes portioned to serve 2 to 6 people, and, as readers might guess from the pulled pork that graces the cover, there is a goodly number of sandwiches. Michael Symon serves fried bologna with pickled slaw on white bread, while Maryland chef Bryan Voltaggio serves up crab cakes on buttered buns. Recipes are arranged into five time-of-day chapters, with no regard to indigestion. Doritos nachos and hot-pepper wings are filed under Late Night suggestions, while Late Afternoon is deemed best for wild boar chili or St. Louis pork ribs. Each entry is stamped with a level of difficulty (easy, reasonable, or worth the effort), and most come with full-page color photos, the quality of which varies significantly. A boiled lobster on a black background is stunningly lovely, while a small roast chicken on a plain white plate invites an uncomfortable comparison to the fowl in David Lynch’s Eraserhead. (June)

 
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