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The Roughcut Cookbook, by Pete Christensen
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Description:
Finally, a book that allows your significant other to learn to cook relatively healthy food, that may actually taste good, without making them feel like the complete, incompetent losers they are!
This first ever Comedy Cookbook examines both men, and women’s attitudes like never before. It’s a hilarious look at cooking, cuisine, and culture from the back of a dump truck full of testosterone.
Christensen’s years as a comedian, writer, and broadcaster come together in this recipe for hilarity. This work reflects his acerbic, and outspoken attitude towards society, with a uniquely, twisted perspective towards the culinary elite. Like a con man crashing a formal dinner, Christensen slices through pretense, and lays bare the raw bones of practical thinking, in his unique, uproarious style.
If you’ve ever gotten a vacuum cleaner for Christmas, or an electric toothbrush for your birthday, it’s payback time!
Forty-eight Recipes include:
* PECOS SWEET CHILI
* EGGS FLORENTINE
* HANGOVER HASH 1
* SCOTCH EGGS
* THE MORNING AFTER OMELET
* THE HEARTSTOPPER SANDWICH
* OMELETTE LE ABIMA AKA THE GARBAGE OMELET
* CHILI’S SIMPATICO
* MEET THE INLAWS MEATLOAF
* POKER NIGHT PIZZA
* CREOLE CASSEROLE
* PORTABELLO BURGER
* THE MIDNIGHT PICNIC
* ROAD KILL MYSTERY STEW
* DUMPED DINNER
* GRILLED SALMON
* LAST DANCE DESSERT
* PROPOSAL SURPRISE
* BACKWOODS APPLE PIE
* DOUBLE BARRELED BURRITOS
* STEEL WORKER STEW
* BUCKBOARD BISCUITS
Plus Christensen's witty observations and advice on topics ranging from proper decorum (don't serve it in the can) to conservation.
186 pages in pdf format
- Sales Rank: #3700492 in eBooks
- Published on: 2015-01-01
- Released on: 2015-01-01
- Format: Kindle eBook
Most helpful customer reviews
1 of 1 people found the following review helpful.
Quick & Easy--and Lots of Fun!
By Kris Erickson
Book Review:
The Roughcut Cookbook: The World's First Comedy Cookbook
Written by Pete Christensen
Kalar/Wade Media, copyright 2010 by Pete Christensen
Review by Kriss Erickson
The Roughcut Cookbook: The World's First Comedy Cookbook by Pete Christensen is not only a practical cookbook with dozens of easy, tasty, quick-to-prepare recipes; it's also an enjoyable book to read.
Christensen's recipes vary from Pecos Sweet Chili to Hangover Hash, omelets, salads, pizza and desserts. The convenient click and move feature allows the reader to simply click on a recipe or section of the book and go there without having to worry about using the search feature or memorizing page numbers.
For instance, when I clicked on, Salad Days, for instance, I was taken not to a recipe, but to a five sentence section that informed me that Chef Caesar Tshirky invented the Waldorf salad. Which underlined the main thrust of this cookbook: foods men like. So perhaps a bit of humorous salad history was all that was needed.
Meat, potatoes, eggs and desserts form the bulk of the recipes of this unique cookbook. Christensen's humor doesn't leave the page, even when discussing serious matters like his generously cheesy Tex-Mex Meatloaf. Instructions are simple--gather ingredients, mix a nice big batch and enjoy.
An interesting recipe that I hadn't thought of even after decades of cooking was his tip on page 93 to drain a can of whole kernel corn and fry it in a pan with olive oil to create a roasted taste. I'm looking forward to trying that one.
Though my salad-loving palate might indicate to Christensen that I hail from Arrogantville, I enjoyed this rustic, fun-loving approach to creating and sharing recipes. His Midnight Picnic on pages 95-6, for example--no recipes here, just a list of yummy suggestions to take the stress out of planning a special evening.
If you yearn for the KISS principle--and a lot of fun--when it comes to cooking, The Roughcut Cookbook could become your new food Bible.
1 of 1 people found the following review helpful.
A Tasty Mix of Cooking and Comedy!
By Samuel J. White
This is NOT your average cookbook. This is a cookbook written by a stand-up comedian intended for men--REAL men, as they'd prefer to be called--who have little knowledge or skill in the field of cooking. It gives directions on how to cook various dishes with names like "Hangover Hash", "The Morning After Omelet" and "Road Kill Mystery Stew" in a simple, straightforward way that almost any simpleton should be able to pull off, spiced with advice, tips and trivia to make things more interesting and entertaining than you average cookbook.
Mr. Christensen uses layman's terms to make the recipes understandable for anyone, no matter how little they know of cooking. After all, that's the whole idea. No matter how untalented you are, this book will explain things to you in way that'll make you go "Oooh! Okay!". This one's for the bachelors, playboys, drunks, frat boys, and other dummies to let them feed themselves without the aid of their mothers, girlfriends, and spouses...especially since things can go wrong with the last two (as Mr. Christensen will point out often). And it WILL let you know how & when you've screwed up!
The only downside is that, like all stand-up comics, Mr. Christensen walks that fine line between "smart alecky" and "insulting" (not to mention "preachy"). The difference entirely depends on you and your view. There are also times it feels like some parts would've been better spoken than read, though again to each his own.
If you would like to fix yourself a good meal or impress the ladies (whether it works out or not in the long run) without having to put too much work into it, then the Roughcut Cookbook is THE cookbook for the man's man!
0 of 1 people found the following review helpful.
The Roughcut Cookbook
By BigAl
This book is intended to be a cookbook, of sorts, with recipes easy enough for a man who doesn't know his broiler from his double-boiler. Spice it up with comedy and some man talk; it should hold his attention even longer. It is a novel concept that theoretically should be a good fit for the right audience.
Theory doesn't always fit reality. The comedic portion of the book is mostly good. Comedy is often caricature and Christensen implies a cluelessness in the kitchen that most men will read, feel superior, and laugh. Some jokes are reused or overdone - the first time we're told if we see smoke or the smoke alarm goes off it is past time to remove our creation from the oven it is funny. By the fourth variation on this same theme, the joke has lost its punch.
The actual recipes are appropriate for the target audience. Most are relatively easy to prepare. A typical recipe in a more traditional cookbook would start with a list of ingredients followed by a narrative with instructions for preparation. At least one recipe flip-flopped the narrative and ingredients, but mostly they stick to the traditional form. The narrative is interspersed with jokes, wisecracks, and other comedic material. (Refer to the smoke joke above.) This livens up what would be dry reading and should get a laugh or two out of the cook. Sometimes I think this narrative got in the way of making sure the directions were complete and consistent. For example, the Chicken Kiev recipe lists 8-10 ounces of Muenster cheese as an ingredient, but the directions don't mention using it in preparing the dish. The Chicken Kiev instructions also caution against cutting raw chicken on a wooden cutting board because of the danger of salmonella poisoning, which is a good reminder or, given the assumed skill level of the cook, probably educational. However, another recipe uses raw egg in a smoothie with no mention of the same risk.
Despite some issues with the recipes, a semi-competent cook should be able to follow them well enough. Most adult men should reach semi-competent if they stretch. Where "The Roughcut Cookbook" really went astray was in two other areas.
One of these was editing. Typos and wrong words are common. Often these are similar words, the dreaded your, you're problem or the archaic word fain, that would mean "eagerly" if anyone still used it, instead of feign, which means "faking it." It also seemed that commas were sometimes misused or, even worse, sentences were split into two. For example, does the sentence, "When you mix the butter with the flour" make sense? It didn't to me until I read the next sentence, "Handle it as carefully as when you do electrical work (without turning off the power first)."
My other complaint is the repeated mention of sustainable fisheries. (If this term means nothing to you, Google knows.) It seemed like every time a recipe called for fish there was a tangent discussing this subject. I'm not questioning the seriousness of the problem or what the author says on the subject. I am questioning bringing a serious issue like this up as often as it was in a book that is supposed to be a light-hearted cooking comedy.
**Originally written for "Books and Pals" book blog. May have received a free review copy. **
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