Just one pan? No problem! You’ll need only a single skillet, or a roasting pan, or a Dutch oven to make any of the 100 knockout recipes that have made this team the hottest culinary duo west of the Rockies.
Today their catering business and restaurant are the toast of Los Angeles, but Jon and Vinny still remember what it was like to cook with a minimum of space, time, and equipment. And they know that it is the feel-good, homestyle favorites that win raves from their clients and will make any home cook’s reputation. In Two Dudes, One Pan they show you how to prepare a surprising array of dishes—from finger foods to sweets and everything in between—using a few simple pieces of equipment and never more than one at a time.
Just as Jon and Vinny depend on fewer kitchen tools and gadgets than most cooks, they also believe it’s possible to eat well without spending a fortune, and their varied, deeply flavored food won’t send you running to the gourmet shop in search of an obscure ingredient. For them, it’s all about what you can do with food from the local grocery store. Pick up your favorite pan and try your hand at dishes like:
Curried Chicken Nuggets with Honey Mustard and Red Onion Slaw * Sake-Soy Sea Bass with Baby Bok Choy * Spicy Roasted Cauliflower, Capers, and Parm * Sherried Salmon and Cipollini Onions * Five-Spice Cornish Hens * Pistachio Tiramisù with Sweet Cherry Sauce * Pumpkin Pie Bars
With full-color photographs, ingredient alternatives, helpful tips and shortcuts, and dozens of straightforward, down-and-dirty recipes that pack a wallop of flavor, Two Dudes, One Pan will inspire you to use less—and cook more.
About Vinny Dotolo
The stars of Food Network’s Two Dudes Catering, JON SHOOK and VINNY DOTOLO are culinary graduates of the Art Institute of Fort Lauderdale. After working together at several top restaurants in Florida, the two embarked on a culinary journey across… More about Vinny Dotolo
About Jon Shook
The stars of Food Network’s Two Dudes Catering, JON SHOOK and VINNY DOTOLO are culinary graduates of the Art Institute of Fort Lauderdale. After working together at several top restaurants in Florida, the two embarked on a culinary journey across… More about Jon Shook
Published by Clarkson Potter Aug 26, 2008| 240 Pages| 7-3/8 x 9-1/4| ISBN 9780307382603