Real Man's Cookbook : How, When, What and Why to Cook

Do real men cook? Of course they do. From the great chefs of France to the rough-and-tumble short-order cooks, real men have been preparing manly dishes for centuries.

In The Real Man's Cookbook W. J. Rayment explains (in terms a real man can understand) how to cook, when to cook, what to cook, and even why to cook. With dry wit and wisdom, he dishes out recipes, reflects on the state of society, and solves the world's most pressing problems. He points out how chicken in a Gorgonzola sauce can bring us peace in our time. His bean soup recipe is a sure fix for the energy crisis.

This valuable volume contains such original recipes as French Squish Sandwiches and Potatoes O’Diana, as well as old favorites like Slop-on-the-Shingle, Beef Potpie, Roast Beast, Shepherd's Pie, Bacon-Wrapped Baked Potatoes, and Spaghetti. These recipes are fresh, easy, and pass the most crucial test of all -- they taste good.

Being born in Steven King's hometown of Bangor, Maine, in no way prepared W. J. Rayment for literary success. However, it did give folks more than one reason to label him a Maineiac. Eldest of four children, he grew up in a tight-knit family. His father was an Air Force officer and his mother doted on him and his siblings. He never made his bed as a child and refuses to do so to this day.

The rigors of life as a military brat led directly to the rigors of life as an amphibious warfare specialist on the USS Raleigh during the 1980s. Navy life suited him well. The only drawback is that he is prone to motion sickness. Bobbing about like a cork on the ocean proved to be more than he cared to experience for a lifetime.

Subsequent to his military service, Mr. Rayment married a charming if outspoken woman, had two children and ate three square meals a day (while working in a pickle warehouse and writing novels in his spare time).

His wife, Robin, showed little aptitude for cooking. Mr. Rayment's need for nourishment necessitated the development of some culinary expertise on his own part. A keen curiosity led to study and experimentation. Thus, he pored over his books at the feet of the masters (though that was not always the most aromatic of places to study). In the end, he discovered that the best meals were not always those that were difficult or fancy. Often they involved only a few moments of intense effort and rudimentary knowledge.

Mr. Rayment's natural impatience, proletarian palate and keen intellect helped him realize that there were few cookbooks for the average Joe, the real man. This gaping hole cried to be filled. Indeed, he was the man to do it. With verve and vigor, he produced The Real Man's Cookbook from a compendium of recipes and accompanying essays he had produced over a year's time.

The cookbook seemed to be a perfect format for the Internet, where it first appeared at conservativebookstore.com/cookbook/index/. The popularity of the online cookbook startled its author and dismayed proponents of haute cuisine. He was bombarded by requests for hard copies of the book. iPublisher soon offered a contract for it.

Currently W. J. Rayment resides in Bellevue, Washington, where he spends most of his time answering hate mail from highbrows who think a can of mushroom soup is a shocking ingredient and that whine is spelled "wine."