title: How to Cook Like a Man: A Memoir of Cookbook Obsession
author:  Daniel Duane 
description: Duanes title is nicely tongue-in-cheek. Facing fatherhood, the climber (El Capitan, 2000) and surfer (Caught Inside, 1996) decides that his contribution to the family will be as cookmake that chef. Beginning with Alice Waters Chez Panisse Vegetables (1996), he obsessively makes every recipe in that cookbook before moving on to other books and other chefs, transforming himself from a guy who rotates two different dinner recipes (Even Nights Stir Fry and Odd Nights Pasta) to someone who makes his own veal stock. Unable to do anything halfway, he lays waste to kitchens, keeps hungry guests waiting, and even sickens his wife and friends by serving a surfeit of truffles. Eventually, of course, he learns the value of preparing simple food that his family can actually enjoy. Though this is structurally somewhat unevenDuanes coming epiphany is so apparent that the second half seems a foregone conclusionDuane is an intelligent and highly engaging writer, and his entertaining insights into male foodie culture will resonate strongly with both men who cook and the women who put up with them. --Keir Graff
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  BARBECUE
  
  
  SAUCES
  
  
  RUBS AND MARINADES
  
  
  BASTES, BUTTERS, and GLAZEs, TOO
  
  
  STEVEN RAICHLEN
  
  
  Workman Publishing
  
  
  New York
  
  
  
  
  
  To Suzanne Rafer, dotter of i’s, crosser of t’s, and my longtime editor and
  friend at Workman Publishing, whose editorial finesse is surpassed only by her
  impeccable taste in books!
  
  
  
  
  
  Acknowledgments
  
  
  No man is an island and no book is written alone. The best part of writing a
  book is thanking the people who helped make it possible:
  
  
  Editorial: Suzanne Rafer, Susan Bolotin, Dan Reynolds, Kate Karol, Beth Levy,
  Molly Kay Upton, and Joanna Eng
  
  
  Art: Becky Terhune (design), Anne Kerman (photo editor), Matthew Benson
  (photographer), Nora Singley (food stylist), Sara Abalan
  
  
  (prop stylist), Doug Wolff (production), Barbara Peragine (type)
  
  
  Culinary: Robb Bass (fire wrangler and recipe tester) and Chris Lynch (chef)
  
  
  Publicity: Rebecca Carlisle and Selina Meere
  
  
  Keeping the home fires burning: Jake Klein;