10 Best Cookbooks For Men - Easy Healthy Meals 2024

First published 10 years ago, the second edition of How to Cook Everything has been completely revised and updated for how we cook today, with more recipes, variations, and information (over 50 materials), and an even more user-friendly design. 

More than 2,000 new and completely updated recipes and clever variations for all occasions Chapter-at-a-glance listings at the start of the chapter (like a mini TOC) help you navigate the chapter with x-refs to all the main sections (Appetizers has listings for Essential Recipes, Finger and Toothpick Food, Dips and Spreads, Crispy Starters, Wrapped Finger Foods, and More Formal Appetizers). 

Essential recipes at the beginning of each chapter highlight core dishes for every cook's repertoire, such as in the Soups chapter, which includes essential recipes for Chicken Soup, Many Ways; Chunky Vegetable Soup, and Noodle Soup Simpler techniques; pared-down recipes; all-new recipes, like Chicken Pot Pie, Warm Spicy Greens with Bacon and Eggs, Pistachio or Any Nut Shortbread, and Jim Lahey's No-Work Bread Almost 400 detailed drawings of food preparation techniques (many new to this edition), from how to chop an onion to how to use a pastry bag. 

Helpful sidebars, such as "18 Variations on Vinaigrette" New charts help you customize recipes with a variety of flavors and ingredients, such as "6 Ways to Flavor Grilled or Broiled Shrimp," or "Improvising Hot Sandwiches" Roasting times and temperatures as well as measurement conversions A comprehensive index that makes finding what you need a snap A selected list of mail-order sources Icons flagging Fast, Make-Ahead, Vegetarian, and Essential recipes, plus listings in the back for each.

There's nothing like the smell of freshly baked bread filling a kitchen with warmth, eager appetites, and endless praise for the baker who took on such a time-consuming task. 

Now, you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of active preparation time, and Artisan Bread in Five Minutes a Day will show you how. 

Coauthors Jeff Hertzberg and Zoë François prove that bread baking can be easier than a trip to the bakery. Their method is quick and simple, bringing forth scrumptious perfection in each loaf. 

Delectable creations will emerge straight from your own oven as warm, indulgent masterpieces that you can finally make for yourself. 

In exchange for a mere five minutes of your time, your bread will rival those of the finest bakers in the world. With nearly 100 recipes to put this ingenious technique to use, Artisan Bread in Five Minutes a Day will open the eyes of any potential baker who has sworn off homemade bread as simply too much work. 

Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, and this innovative book will teach you everything you need to know.

This book doesn't have much on the wacky imagery method; they are simply representations of baseline workmanship. However, one thing I love about Cook's Illustrated (they also have a magazine) is that they try to test their plans fairly.

They like to challenge presumptions about proven dishes. Additionally, they actually test to see how various arrangements, strategies, and gadgets influence the bottom line.

For example, most of us don't think about an essential hamburger formula. However, in this book, they delve into their analysis of making hamburgers using various hamburger cuts.

After investing some energy in The Illustrated Cook's Guide to Grilling and Grilling, you no doubt feel like he has higher thinking about the "why", not just the how. It's not just about running a formula. You let us know the strategies to make extraordinary foods and why they work.

For the past three years, Esquire food editor and columnist Ryan D'Agostino has carefully developed and expanded Esquire's food coverage, adding more in-depth features and original recipes as reader response rocketed. 

Eat Like a Man reflects the magazine's full-throttle commitment to food and drink content as essential to the Esquire man's lifestyle. 

More than a recipe collection from eager contributors like David Chang, Hugh Acheson, Michael Symon, and Andrew Carmellini-or a retread of recipes from the magazine's special edition food issues book will be a selective collection of recipes for brunch, lunch, dinner, sides, drinks, and a few desserts, interspersed with serious essays and tangential riffs, all written by men for men in the Esquire style.

Man cannot live by bread alone. Women, neither. They need toast... And steak, tacos, wings, burgers, beef stew, and pizza. They need to eat well but also to watch what they eat for the benefit of their body and mind. "Guy Gourmet" provides home cooks with more than 200 recipes for guy meals that both satisfy the taste buds and deliver healthy nutrition for peak performance. Many of the recipes in the book are healthy makeovers of popular chefs' favorite creations. 

In addition to Thomas Keller, who writes the foreword, some of the well-known chefs who've contributed recipes include Seamus Mullen, Eric Ripert, Mark Vetri, and many others. 

Not only will readers get tons of great recipes, but they'll also learn valuable lessons about eating healthier, cooking (and cleaning up) faster, cooking for a crowd, becoming a master of the barbeque grill, and pairing the right beers and wines with the food they make. 

Each chapter will feature a hodgepodge of factoids, informational quotes, and tips like how to flip a flapjack, roll dough with a wine bottle, zest a lime, wash, and store greens, debone a fish, pit an avocado, and do a self-administered Heimlich maneuver when choking. 

Illustrations will instruct and amazing food photography will inspire men to master the most important room in their home for good health-- the kitchen. and do a self-administered Heimlich maneuver when choking. 

Illustrations will instruct and amazing food photography will inspire men to master the most important room in their home for good health--the kitchen. and do a self-administered Heimlich maneuver when choking. 

Illustrations will instruct and amazing food photography will inspire men to master the most important room in their home for good health--the kitchen.

Think food carts mean hot dogs and pretzels? Think again. From offerings like Breakfast Waffle Tacos to lunchtime Salmon and Chipotle Fried Pies to dinnertime Taiwanese Fried Chicken, the U.S. has been struck by truck food mania and is fast becoming a country of meals on wheels. 

Make that restaurant on wheels. What Guy Fieri has done for diners, drive-ins, and dives, John T. Edge's "Truck Food" will do for the enormous, evolving street food scene. 

Young chefs countrywide are foregoing the expense and aggravation of opening landlocked restaurants and turning to trucks, vans, carts, and retired buses to create and sell high-end, reasonably priced dishes that have diners coming back for more, and food critics taking the trend seriously. 

Both an exuberant celebration of how America eats streetside and a culinary travelogue, "Truck Food" is the definitive street food cookbook by one of this country's most respected chroniclers of distinctively American dishes. 

Visiting hundreds of restaurants on wheels, John T. has collected the very best recipes - and interviewed the proprietors, customers, and small business supporters who helped make the trend happen. Now we can all enjoy Kogi Tacos from Los Angeles. 

Moroccan Chicken Crepes from Austin and Lemon Crepes from Philadelphia. Sloppy Jerk Sandwiches and Sweet Potato Wraps from Madison, Wisconsin. Coconut Cream Pie from Portland, Oregon, and Oatmeal Jammy Cookies from New York City. And we don't even have to stand in line.

If you want to know how to build muscle and burn fat by eating healthy, delicious meals that are easy to cook and easy on your wallet, then you want to read this book. 

If you answered “yes” to any of those questions, don't worry—you're not alone. And this book is the answer: With it, you can cook fast, healthy, and tasty meals every day (and on a reasonable budget) that will help you build muscle or lose weight, regardless of your current skills. 

The Shredded Chef is more than just a bunch of recipes, though. In this book, you're going to learn how to eat right without having to obsess over every calorie. 

These 9 scientifically proven rules for eating are the foundation of every great physique, and they have nothing to do with following weird diets or depriving yourself of everything that tastes good. And the recipes themselves? 

In this book, you'll find 115 healthy, flavorful recipes specifically designed for athletes who want to build muscle or lose fat. 

Regardless of your fitness goals, this book has got you covered. With this book, you'll also get a free spreadsheet that lists every recipe in the book along with its calories, protein, carbs, and fats! 

Chances are you're going to want to use the recipes to plan out your daily meals and the dreadful experience of “dieting” and learn how to cook nutritious, delicious meals that make building muscle and burning fat easy and enjoyable! 

Is there any ingredient more beloved than bacon? The smell of bacon sizzling in the morning has got more people out of bed than the loudest alarm clock. It's a must-have in a BLT, turkey club, Cobb salad...you name it. 

But Kaminsky and Rama take it to new recipe heights, whether chopped and sauteed and used as a flavoring-much as you would garlic-or in chunks, strips, potted, baked, or flavourful crumbles as a finishing touch. 

Perfect in Crispy Polenta Bites with Sun-Dried Tomato Spread, Onion Soup with Bacon and Baguette Croutons, French Toast Bread Pudding with Bacon and Cinnamon, Pork Roast with Bacon, Fennel, and Black Mission Figs, and Crusted Salmon with Avocado and Red Onion Salad, Velvety Chicken Topped with Rosemary-Bacon Biscuits. 

To finish off a meal, Caramelized Pears with Candied Bacon Chips or Apple-Bacon Coffee Cake with Bourbon-Pecan Glaze.

A New York Times Bestseller

Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award

"The one book you must have, no matter what you're planning to cook or where your skill level falls."―New York Times Book Review

Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about bringing it!)―and use a foolproof method that works every time?

As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. 

Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new―but simple―techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, and how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Over 1000 color photographs.