It’s a cookbook I’ve had for a while now, and one I’ve been meaning to write about, mostly because it’s fun. A serious “this is how you prepare 18 course meals topped by those budget breaking bottles of wine?” Of course not. Is it a book a guy with a grill, a stove top, a decent beer, and a few utensils can take a shot at? Absolutely.
The core of it are single item offerings (usually) by name chefs. Tom Colicchio does the intro. Atlanta favorites are contributors. Ria Pell offers Fish and Grits on page 46. Linton Hopkins offers roast chicken on page 136. Hugh Acheson does Bread n Butter Pickles on page 177. And a recipe akin to one my mother learned from a pregnant coworker from New Orleans lives on page 173, shrimp boiled in beer. My mom once nearly ended up in a brawl with a general’s wife who insisted her shrimp must have been flown in from the coast.
Nope. But beer can kill that fishy whang off your frozen shrimp.
It’s a good cookbook for diabetics because most of what is cooked here can be eaten safely by diabetics. Not to put too fine a point to it, but diabetics should be living on meats (or cheeses), raw veggies, cooked (preferably grilled) veggies, and carefully managed bites of starches. This cookbook is a great way to add variety to the proteins a diabetic eats.
Highly recommended. If you like the idea of also getting Esquire magazine, the year’s subscription inside the book almost pays for the cost of the book.