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Two Dudes, One Pan: Maximum Flavor from a Minimalist Kitchen Paperback – August 26, 2008


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Two Dudes, One Pan: Maximum Flavor from a Minimalist Kitchen + Eat Like a Man: The Only Cookbook a Man Will Ever Need + Recipes Every Man Should Know (Pocket Companions)
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Product Details

  • Paperback: 240 pages
  • Publisher: Clarkson Potter (August 26, 2008)
  • Language: English
  • ISBN-10: 0307382605
  • ISBN-13: 978-0307382603
  • Product Dimensions: 7.4 x 0.6 x 9.2 inches
  • Shipping Weight: 1.7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (52 customer reviews)
  • Amazon Best Sellers Rank: #31,763 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Through their Food Network reality show and this, their first print effort, the Two Dudes hope to prove the buddy system to be a winning formula. Owners of Caramelized Productions, a Hollywood catering company, the authors present 100 offerings inspired by their early days of minimal money, ingredients and cookware. The guys manage to concoct a fun, fresh collection. The chapters are based upon the recipes' cooking vessels rather than their ingredients. There's The Big Bowl, Nonstick Skillet, Frying Pan, Dutch Oven, Roasting Pan and Baking Dish. Seafood is their specialty, with dishes such as Sea Bass, Clams, Bacon and Leeks in White Wine, and a Crispy Dill Snapper, which breaks the book's single-pan rule by utilizing an empty skillet to weigh down the fillets while they cook to keep them from curling. Four types of burgers hit the skillet including one made with lamb and feta cheese and another with pork and a Fennel-Apple Slaw. The Dutch oven is the source of comfort food like Clam Chowder and Buttermilk-Sage Fried Chicken, while the baking dish runs away with the spoon in desserts such as Chocolate-Hazelnut Bread Pudding and Strawberry-Rhubarb Crisp. (Aug.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

The stars of Food Network’s Two Dudes Catering, JON SHOOK and VINNY DOTOLO are culinary graduates of the Art Institute of Fort Lauderdale. After working together at several top restaurants in Florida, the two embarked on a culinary journey across America that ultimately brought them to Los Angeles. Since establishing their catering company they have cooked for a who’s who of Hollywood luminaries. Their restaurant, Animal, opened in Los Angeles in 2008.

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Customer Reviews

The recipes are very easy to follow.
Mej
Firstly, most of the recipes called for ingredients I do not have on hand, do not like, or that are expensive/hard to find/very seasonal.
racheln
I have tried at least a dozen recipes so far and every one has been fantastic!
JoyceV6

Most Helpful Customer Reviews

38 of 38 people found the following review helpful By kiwanissandy VINE VOICE on February 18, 2009
Format: Paperback
I was a little concerned from the other reviews because nobody had actually tried a recipe so I was beginning to think they were just bros of the authors' trying to give them all 5 stars. Well I'm glad I didn't go by all the other reviews. This is actually a really good cookbook. I own 400+ so I've been through a few.

The best recipe so far has been the Chicken Thighs in White Wine and Herbs on page 114. It was delicious. It called for all fresh herbs which I didn't have at the time so I used dried. The recipe turned out just as tasty. Please don't let the other reviews stop you from actually trying the recipes in this cookbook. It really is worth it.

You do have short snippets of their stories at the beginning of each recipe, the photographs are few and not that great, but the pages are coated so they will hold up.

The Cornflake Bars weren't pretty but they were delicious. There are recipes for making all your favorite salad dressings, including Green Goddess. The Bleu Cheese dressing was bar none, the best. Their salad chapter with homemade dressings rivals Simply Salads: More than 100 Delicious Creative Recipes Made from Prepackaged Greens and a Few Easy-to-Find Ingredients. They don't have that many but they're every bit as delicious.

Overall a good buy. They do use basic kitchen cookware, basic ingredients and they have a really good palette. Also, if you like this one check out Sam the Cooking Guy: Just a Bunch of Recipes, it's a pretty one too. Enjoy.
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23 of 23 people found the following review helpful By sunny socal on April 15, 2009
Format: Paperback Verified Purchase
Okay, I purchased this book and have tried about ten of the recipes so far, and all I can say is WOW.
Really WOW!! The dishes have such intense layers of flavor-sweet/savory/tangy goodness for the tastebuds.
Ladies (guys as well), if you want to turn your mate into putty in your hands you must try the beer braised short ribs and shiitakes. I own several dozen cookbooks, and have enjoyed cooking for a long time, and this is the best thing I have ever made. Husband and kids went wild!
My goal is to try every recipe in this book this year. I've never wanted to do that with any other cookbook ever!
Easy to follow recipes for the beginner, yet creative and interesting recipes for the seasoned chef.
Thanks two dudes!
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16 of 18 people found the following review helpful By Jo S. on September 10, 2008
Format: Paperback Verified Purchase
I've been trying recipes from "Two Dudes, One Pan" and they are simple and super tasty. It's interesting how the chefs don't regularly use stocks in their recipes. Instead they create flavors by pan-searing and adding various ingredients.
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22 of 26 people found the following review helpful By Mr. Paul P. Scott on October 11, 2008
Format: Paperback
If you are a single guy - maybe moved out of home for the first time. Having to cook for yourself, then this book is for you.

Unprententious, slick designed, easy to read along with some really great recipes and cooking tips. Even has a few recipes to woo that significant other - romantic dinner perhaps.

Highly recommended, a good read.
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6 of 6 people found the following review helpful By HKL83 on October 3, 2012
Format: Paperback Verified Purchase
This is, hands down, my favorite cookbook I own. At this point, I've cooked about 15 of the recipes and every single recipe is great. Not just good, great. Not that "oh yeah, that was nice" and then you never make it again kind of book, but a book you'll litter with post it flags, one that will be stained from holding over the stove, and worn on the edges from constant use. This is good, hearty food. Some of my favorites are the fried chicken, the chicken thighs with white wine and herbs, the pork chop with shallots and apple cider vinegar, the cuban pork, and the pan roasted eggplant. It's all roll your eyes back and "mmm" food. Better yet, these recipes could not be more simple or easy to follow. The measurements are always spot on, the ingredients are easy to find in your average grocery store, and there aren't 30 ingredients for each recipe. It's stuff you likely already own or will get fresh at the market that week.

I rave about this cookbook constantly. So when's the next one guys?
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6 of 6 people found the following review helpful By Elisabeth C. Kuykendall on June 17, 2009
Format: Paperback
If you like crowd-pleasing, time-tested recipes that are easy to make and super-tasty BUY this book. I've made 9 recipes - entrees, sides, and desserts - to rave reviews. Although I am an accomplished cook, the techniques are simple enough for relative beginners. This is a GREAT starter cookbook and as others have mentioned very male-friendly as well. Happy Eating
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3 of 3 people found the following review helpful By J. Crocker on September 13, 2011
Format: Paperback Verified Purchase
Bought this book a few months ago and have been drooling over the recipes until last night, when I stuffed two of them in my eager, gaping maw. Holy slappers, I love this cookbook. The concept alone of one pan cooking is a great place to start your experiments with higher-level cooking. But what sets this book so far apart from every other cookbook that I have ever looked through, is how personal and intimate the knowledge and guidance is presented. Jon and Vinny tell you WHY they love these recipes, why they cook them, what their history is with them, and if that weren't enough, their banter includes a couple of tips or tricks or things to watch out for as you work on a recipe. Every little mention of "don't worry if..." or "you can replace this..." or my favorite, "you'll know it's ready when..."

Buy the book, get a nice skillet, and you're ready to get into some really good food and learn a lot about cooking. When you're ready, you can get another pan and take on another round of recipes. There's something for everyone in here- maybe not for vegans (these are the guys that opened a restaurant called "Animal")- and everyone will find something that makes their mouth water.
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