Dad, What's For Dinner?

The dad’s guide to getting dinner on the table; more than 80 unfussy, uncompromising recipes for weeknights and beyond. With a foreword by;Gwyneth Paltrow. This is a book for dads (and moms, and grandparents, and anyone else who needs to get dinner on the table.) It’s a book that believes “kids'' food” can mean more than just buttered noodles. Chef David Nayfeld spent decades cooking in some of the best restaurants in the world--including his own--but when his daughter started asking, “Dad, what’s for dinner?” he found himself at a loss. So, he set out to translate his professional expertise into something that The result is this book, a user’s guide to cooking for (and sometimes with) your kids. A collection of more than 80 hearty, healthy recipes the whole family will love, from Joint Custardy French Toast (get it?) to Save Your Ass Grilled Chicken; Tomato and Bread Salad (it still counts as a salad!) to Cuppycakes with Vanilla Buttercream Frosting. This is a book that empowers dads, giving them the tools, strategies (the wonders of batch cooking!), and recipes to break their reliance on frozen foods and delivery. And it’s a book that answers that all-important question: Dad, what’s for dinner? (or lunch, or breakfast, or . . .)

Auteur
David Nayfeld worked with some of the best chefs in the world before co-creating Back Home Hospitality and opening the group’s first restaurant, Che Fico, in San Francisco, which was named one of the best new restaurants in America by Bon Appetit and Esquire. He is also the chef and co-owner of Che Fico Parco Menlo, Il Mercato di Che Fico, and Che Fico Pizzeria, and was Star Chefs’ 2019 Rising Star Chef. Most recently, Nayfeld was named a semifinalist for the 2023 James Beard Foundation Award for Outstanding Chef.

Joshua David Stein is a journalist, author, and editor. He has served as the editor at large at Fatherly and Out magazines, the editor in chief of BlackBook and Avenue, and the senior editor at Departures. His work has appeared in The New York Times, New York, Esquire, GQ, Hemispheres, among many other publications. Previously, Stein was the restaurant critic for the Village Voice and the New York Observer. He is the co-author of Notes from a Young Black Chef with Kwame Onwuachi; Il Buco: Stories & Recipes with Donna Lennard; the Nom Wah Cookbook: Recipes and Stories with Wilson Tang; Why I Cook? with Tom Colicchio; and Vino: The Essential Guide with Joe Campanale. His children’s books include, among others, Can I Eat That?, What’s Cooking, Brick: Who Found Herself in Architecture, Solitary Animals, and Lunch from Home. He currently lives in Brooklyn with his two sons, Augustus and Achilles.

Texte du rabat

"A cookbook of recipes for fathers, for cooking for and with children"--