PublishedChronicle, June 2015 |
ISBN9781452131849 |
FormatHardcover, 224 pages |
Dimensions25.4cm × 19.1cm |
Esquire knows that food is always at the center of a man's social life, whether it's making big batches of tricked-out sandwiches for March Madness, cocktails and finger foods for Derby Day, or stacks of waffles for weekend houseguests. But guys need help getting the menu ideas, quantities, and timing right.
And they like a little story-telling, mythologizing, and, well, guy talk, to get them in the mood to host. This book delivers that in spades. Think of this as an update to Esquire's now-famous and highly collectable Handbook for Hosts (published in 1949) but with fewer party jokes and food that is actually on-trend with the way men cook and eat now. Oh, and with pithy male-centric essays from Esquire staff writers and notable contributors (such as Tom Dunod and Josh Ozersky) who amp-up the armchair reading appeal. Includes approximately 100 photos and 90 recipes from the Esquire Workshop kitchen and more than 50 buzzy chefs across the U.S. who love cooking for guys, such as David Chang.
