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Men's Cooking Manual: A No-nonsense Guide to Buying, Making and Eating Great Food Hardcover – 7 Nov 2014

69 customer reviews

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Product Features

  • Haynes Manual



Product details

  • Hardcover: 176 pages
  • Publisher: J H Haynes & Co Ltd (6 May 2010)
  • Language: English
  • ISBN-10: 1844258696
  • ISBN-13: 978-1844258697
  • Product Dimensions: 22.5 x 1.5 x 27.8 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (69 customer reviews)
  • Amazon Bestsellers Rank: 32,757 in Books (See Top 100 in Books)
  • See Complete Table of Contents

More About the Author

I'm not a chef or a rock star; I'm a keen, experienced cook and a middling guitar player. But I do know how to research stuff, explain things and write them down in the right roughly order. Mostly.

Among the things I've found to do between making dinner and playing gigs is edit Maxim, launch BBC Top Gear magazine, launch and edit Restaurant magazine, work on all sorts of other magazines, newspapers and websites... and write books.

I've suffered for my art. Now it's your turn...

Product Description

About the Author

Chris Maillard has been a journalist for years and has worked on magazines including Maxim and Top Gear. He's also wildly keen on food and cooking, and thanks to launching Restaurant magazine he has eaten some of the world's finest food and met many top chefs.

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Customer Reviews

4.7 out of 5 stars
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Most Helpful Customer Reviews

20 of 20 people found the following review helpful By R. Berends on 23 Dec. 2010
Format: Hardcover Verified Purchase
What an excellent book! If you, like me, don't really cook but would like to learn how to, this book is for you. It starts with the tools and kit you need and offers great advise for getting kitted out, conquering supermarkets, explaining what's available in different seasons, then takes you into how to prepare and cook stuff. It focuses on teaching you how to prepare and cook things, not just make certain recipes, so you become seriously versatile.

To get an idea of the writing style... "Even if a man has never so much as reheated some Ready Brek, they've somehow supposed to be able to barbecue. It's in our genes, apparently. This is cobblers. Barbecuing is better if you think about it a bit" and the chapter goes on to offer excellent snippets of advise on how to barbecue different things and get the most out of that rusty old device.

About 60% of the book is recipes, all easy and straight forward, many involve beer (2 pints - one to test and one to pour in). Once I read it, without having to refer to it at all, I was able to produce a highly credible Spag Bol, without burning myself, cutting a finger or ruining my expensive watch.

This is the Yorkie Bar of Cook Books, just get it!
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49 of 50 people found the following review helpful By Dead Beach Boy on 28 Jun. 2010
Format: Hardcover
I bought this for my son who is off to university this autumn and currently doesn't seem able to open a can of baked beans.
I'm impressed by its no-nonsense approach to the mechanics of cooking and I'm actually going to get hold of another copy for myself as there's some really useful information here - cooking times, techniques etc - that's laid out in a really sensible way. Admittedly it's not for the puffed-up-know-it-all-gourmand but for me, a keen but technically flawed male cook that can follow a basic recipe and likes to cook for my wife when I get a chance, it's a very useful volume.
As for my son I've explained to him that he's very welcome to survive the next three years at college on a diet of tinned tuna, cheese and pasta but any women that's he's going to try to pull is going to be a lot more impressed by a man that can actually cook a real meal - this book has everything to show him how.
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6 of 6 people found the following review helpful By Karaoke Diva on 5 Feb. 2013
Format: Hardcover Verified Purchase
This manual is exactly what anyone needs if they have absolutely no idea about cooking. It is ideal for men and women. It explains about the parts of the animals and the correct name for joints etc. It tells you about the types of knives, how to cut up a meat joint and more importantly contains recipes on how to cook anything from meat to vegetable to deserts. It explains about cooking techniques such as steaming, roasting etc, what herbs are, their names and what foods they go with. This has been my life saver and kitchen companion for ages.
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14 of 16 people found the following review helpful By L. Murphy on 24 Jun. 2010
Format: Hardcover
This is a great book - clear, straightforward, really good recipes that turn out looking impressive but not overly complicated. What is really refreshing it doesn't have too many of those poncy chef words (jus, drizzle and the like), no pretentions and no big hang-ups about harder-to-get ingredients. The illustrations and photos are helpful. My two sons - just off to college will get one apiece! And I'll know they're not going hungry, Wonderful!
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8 of 9 people found the following review helpful By Craig F on 15 Jan. 2012
Format: Hardcover
Received this book as a xmas present (and a hint) from my girlfriend. Have tried a few recipes now and found out that I'm actually capable of cooking!!! Anyone who can't rate this book high must be a snob, fair enough most of the recipes aren't too difficult but isn't that the point? For those who can't be bothered with the hassle and those who aren't fussy?
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3 of 3 people found the following review helpful By Rich on 1 Jan. 2013
Format: Hardcover Verified Purchase
A first class product. Haynes manuals go from strength to strength. What will they think of next to extract more money from our pockets?
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7 of 8 people found the following review helpful By T. Bibby on 15 Jun. 2010
Format: Hardcover
At last, a cookery book that speaks to the man who won't use a cookery book! I will be presenting this to the sons of friends heading off for independent living in the hope that student life might be less reliant on baked beans and toast! Mouth-watering food presented simply and creatively. Hurrah!
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8 of 10 people found the following review helpful By SwordOfDamacles on 27 Feb. 2012
Format: Hardcover
Bought Chris Maillard's book as a semi-joke for my dad: a lifelong car-tinkerer and more recent food-tinkerer.

But it was good enough that I went out and got a second copy.

Unfortunately, it is often written in the style of a pisspoor FHM column: lots of ooga-ooga alpha-male talk about 'danger' and 'pulling' and 'booze' and so on.

Get past these linguistic gripes - I sense that even Maillard felt uncomfortable crowbarring them in - and underneath it's a marvel of simplicity and clarity.

As a reference work, as a foundation course, as a font of easy ideas, Men's Cooking is great. It gives you perhaps fifty of the most elementary, most common and useful recipes you'll need to keep yourself fed.

There's a wonderful section upfront focusing on various chopping techniques, oven times, scaling fish, separating eggs, seasonality, on the art of shopping, on fridge-management, and tool-selection: all the stuff that you're otherwise assumed to know in most cookbooks. He has a knack for busting down complexities into an easy to follow roadmap: like the bit where he points out that paella and risotto are essentially the same thing, and so teaches the elements of each simultaneously, and only then offers the variations. Throughout, Maillard gives you the building blocks, then plenty of suggestions on how to to go further.

The meals themselves are OK: Gordon Ramsay's lasagne is definitely superior, and the curry's a little one-note. But as a book that, in that Haynes manual way, cross-sections its subject, to make it easy-to-understand and effective, this is excellent.
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