Eyeing me lunching on pita chips, Chef Judi slid a book under my chin. I thought it was to catch the crumbs but no, it’s a cookbook. It’s titled No Girls Allowed. It’s subtitled A Cookbook For Men. Manly as I am, and an expert in all things, she still suspects that if it weren’t for the existence of Mrs. Philips I would starve.
To further check, Chef Judi quizzes me about my cooking skills. Guessing she means “cooking” is more than boiling water, I explain my superb can-opening abilities, also noting that I’m also quite facile at locating a take-out window. And, I’m excellent at making reservations.
When alone, I secretly page through the cookbook. Here’s what I found: No excess verbiage. Author Greg Ford doesn’t talk to you like the village-cooking idiot that I am. One recipe per page and clearly titled as to what’s to be produced. Ingredients are listed down one column and step-by-step instructions down the other. Easy read. No “inside Chef World” words and none of those glamor photos that will make my first attempt look like composta al dente.
The chapter leads are fun: “The only time to eat diet food is while you’re waiting for the steak to cook.” That’s a quote from Julia Child. Eleven chapters in all. Reasonable number of offerings per chapter such as the Breakfast, Soups and Salads chapters = eight, Meats = twelve and so on. He’s even got four non-booze drinks that sound drinkable. Seems a bit strange but there are six sandwich “recipes.” Hmm. Plus, barbecue and Mexican chapters and more.
For desserts, a pie, a cake to overcome your flour-phobia, a custard and a cookie and six ice creams. Yes, the ice-cream is home-made so obviously you need to have an ice-cream maker. Bought or borrowed, he notes. You think he’s sending you out to Benjamin and Jerome’s in the final chapter?
Greg Ford also adds a suggested spice collection and he clarifies cooking units of measure on page 131. Teaspoons to cups, cups to pints. Hey, really, do you know how many teaspoons make a tablespoon?
- How to microwave corn-on-the-cob and still have it edible.
- How long to properly hard-boil an egg. Plus four more ways to cook eggs.
- A pancake that “puffs” up.
- You don’t cook most hams. They’re already cooked. “You warm them up.” OK, so you knew.
- He did show me how to make Bechamel sauce. But who doesn’t know that?. Me.
- Suggestions of what goes well with what.
- OK, once he said “salt and pepper to taste”. Whose?
- And his homemade barbecue sauce? Also to taste.
Despite my high level of culinary expertise, plus only third grade reading skills, note here that I’m on record that this cookbook is worth owning. And ignore the title, it IS for girls too. Caveat: A major omission for this Vermont person was NO mention of using real maple syrup on French toast, or waffles, or pancakes. Treason. On the other hand, no grits either. Whatever they are. But the author does live far west in Utah. Looks as though his quote of “hard-to-botch” appears to be accurate. Will advise.
2 tablespoons mayonnaise
1 can (16-ounces) sauerkraut, drained well
Fresh sliced sourdough, French or rye bread
10 ounces Swiss cheese
8 ounces sliced deli corned feef
Thousand Island dressing (in a bottle, grocery shelf)
Add mayonnaise to sauerkraut and mix. Butter one side of each piece of bread.
Heat frying pan to medium heat. Preheat sauerkraut in microwave for a minute or so. Put slice of bread, butter side down, in pan. Put slices of cheese on bread first, then meat, then sauerkraut, and some Thousand Island. Put other slice of bread on