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For anyone who loves good food, it can be a sad, sad day when the doctor looks you in the eye and tells you to strip the fat out of your diet. It's one of those "if you fail, you die" messages. Never pleasant.
Best to keep on hand a copy of Don Mauer's A Guy's Guide to Great Eating, if only for moral support in times of dread. Mauer received just such a message. But rather than sulk, he tore into his favorite dishes and figured out how to yank out a lot of the fat without sacrificing big flavor. He lost 100 pounds for his efforts, and published the wildly popular Lean and Lovin' It.
A big guy not likely to take kindly to spa-sized portions, Mauer has intentionally aimed A Guy's Guide to Great Eating at men with big, meat-and-potatoes appetites. The idea is that only 25 percent or less of the calories in any recipe in this book can be attributed to fat. This isn't to say that the Double Chocolate Chip Fudge Brownies aren't fattening at 167 calories per serving (it's the two cups of sugar). They just aren't loaded with fat (only 11.1 percent of the calories come from fat). The main point here is that they actually taste good and can fit into a realistic diet.
Mauer includes recipes for breakfast, lunch, dinner, and snacks. You'll find Light-As-Air Buttermilk Pancakes, Great Gawd Almighty Gumbo, A Guy's Better Burger, Kickass Beef-Chunk Chili, Sizzlin' Szechuan Chicken, Steakhouse Oven-Fried Potatoes, as well as cookies, cakes, and pies. All of that and Mauer doesn't rely on any never-seen-in-nature products. --Schuyler Ingle
From Library Journal
Perhaps the approach of Father's Day explains the simultaneous appearance of three "men's" cookbooks. Its catchy title notwithstanding, Boswell's A Man and His Pan is essentially an eclectic collection of favorite recipes from a man who likes to cook, whether for his family (there's a separate chapter on cooking for kids) or for guests. Boswell is coauthor of The Best Fryer Cookbook Ever (HarperCollins, 1998) and the packager of the "365 Ways To Cook" series. Here the gimmick, such as it is, is that all the recipes, from Pepper-Crusted Steak Flamb?ed in Whisky to Asian-Flavored Arctic Char, are made in a large nonstick frying pan. Many are quite easy, although they do assume some experience in the kitchen. For larger collections. With his wife, a food writer and editor, Bowers, who has a restaurant background, has written an entertaining but at heart serious cookbook. Despite his tongue-in-cheek macho tone, he conveys a lot of useful information on food and cooking, starting with "Men and Hardware" (kitchen equipment) and moving on to "Men and Flame" (grilling, flamb?eing, and "blowtorch cooking"), "Men and Fat" ("They Don't Call It a Fry-Mama"), and "Pommes des Hommes" (vegetables), among other topics. The recipes are tasty and wide-ranging, not confined to hearty "guy food" by any means. Recommended for most collections. Mauer, author of the best-selling Lean and Lovin' It (Chapters, 1996), has always been the family cook, but about ten years ago, he changed his habits, scaled back on fat, and lost 100 pounds. Disdaining diet books that consider half a cup of macaroni and cheese enough for a serving, he's come up with 175 recipes that are relatively low in fat but designed to satisfy hearty appetites. Mauer has a more "down-home" approach than Bowers and a less sophisticated style, but many family cooks, male or female, will find lots of recipes to try here. For most collections.
Copyright 1999 Reed Business Information, Inc.
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