Two Dudes, One Pan: Maximum Flavor from a Minimalist Kitchen: A Cookbook

So far I’ve made around 8 of the recipes in this book and they’re all really tasty and pretty simple to make. Even better they use minimal pots and pans so the clean up is easy too.

I found this at a university book sale once prior to graduation and picked it up because Two (Something) One (Something) was a topical reference back in 2009. As a bachelor who was moving into his own place, I was especially intrigued by their minimalist approach to cooking, with recipes built around the (one) pan you had rather than the kitchen full of gear that other recipes might require.Even in an age when you could probably find all the recipes you need online and get through life without ever needing to own a cookbook, I still found this a useful gift idea for my younger brothers as they exited college and moved on to adult life. Part of this is, again, because of the focus on using a single pan to create a variety of meals, but also because the ingredients are (generally) inexpensive and easy to get; my two favorite recipes in this cookbook are the Killer Garlic Shrimp (fantastic on the grill), and the Chicken Thighs in White Wine and Herbs. These are fancy-ish meals you can actually afford to make fresh out of college. That alone should be reason enough.

I bought two copies of this recipe book for friends of mine after I had heard such great things about it. Both sets of friends suffer from lack of kitchen space - so this item seemed perfect for them. I really like that the two dudes offer a section to explain what each kind of cooking utensil is good for, as well as a basic guide to making your own unique and flavorful salad dressings. I later bought the book for myself and my husband and tried many of the recipes. My favorite recipes that I make again and again are the roasted bone marrow, ahi poke and lavender-lemon bars. I tried some other pasta, poultry and fish recipes in the book that were good. I did notice a couple of editing errors, which annoyed the heck out of me. After I made their disastrous clam chowder, I lost faith. I thought it was weird that the instructions said to sprinkle up to a Tbsp. of flour until the soup thickened. Most recipes have you create a roux in the beginning. Of course, the soup was a waste of time and ingredients as it just ended up tasting like flour. Many of the recipes - namely, the fish ones - call for ingredients I haven't heard of, or ones that aren't readily available on the Pacific Coast. Another complaint is that there aren't enough photos. I donated the book after the binding started to fall apart.

Bought this book a few months ago and have been drooling over the recipes until last night, when I stuffed two of them in my eager, gaping maw. Holy slappers, I love this cookbook. The concept alone of one pan cooking is a great place to start your experiments with higher-level cooking. But what sets this book so far apart from every other cookbook that I have ever looked through, is how personal and intimate the knowledge and guidance is presented. Jon and Vinny tell you WHY they love these recipes, why they cook them, what their history is with them, and if that weren't enough, their banter includes a couple of tips or tricks or things to watch out for as you work on a recipe. Every little mention of "don't worry if..." or "you can replace this..." or my favorite, "you'll know it's ready when..."Buy the book, get a nice skillet, and you're ready to get into some really good food and learn a lot about cooking. When you're ready, you can get another pan and take on another round of recipes. There's something for everyone in here- maybe not for vegans (these are the guys that opened a restaurant called "Animal")- and everyone will find something that makes their mouth water.

I have been cooking for many years but still have a lot of questions about basic things. Normally, when I try out new recipes, there's usually a bit of trial and error before I nail it (am I using the right pan, enough or the right kind of oil, etc). And, when it comes to cookbooks, the most I expect is one or two good recipes.I bought this book because a good friend of mine cooked the buttermilk fried chicken and the braised ribs, two very delicious meals for us using this cookbook. After flipping through it, I thought I'd buy it and try some of the other recipes. So far, I've cooked the fish and chips, the turkey burgers, and the roast pork. Except for the roast pork, my family loves these meals. (I think the recommended temp for the roast pork was too low).It's not just the simple and delicious recipes themselves that make this cookbook. These guys spell everything out (including the right kind of pan and oil, etc.) and include very helpful tips here and there. I wish more cookbooks would do that.

This is, hands down, my favorite cookbook I own. At this point, I've cooked about 15 of the recipes and every single recipe is great. Not just good, great. Not that "oh yeah, that was nice" and then you never make it again kind of book, but a book you'll litter with post it flags, one that will be stained from holding over the stove, and worn on the edges from constant use. This is good, hearty food. Some of my favorites are the fried chicken, the chicken thighs with white wine and herbs, the pork chop with shallots and apple cider vinegar, the cuban pork, and the pan roasted eggplant. It's all roll your eyes back and "mmm" food. Better yet, these recipes could not be more simple or easy to follow. The measurements are always spot on, the ingredients are easy to find in your average grocery store, and there aren't 30 ingredients for each recipe. It's stuff you likely already own or will get fresh at the market that week.I rave about this cookbook constantly. So when's the next one guys?

Wouldn't buy again. The book is well-made but the recipes all have the fancy restaurant feel when I was expecting easy and simple based on the title.

Not quite as good as I was hoping but there's some awesome recipes and ideas in here