Dad’s Own Cookbook – Review and Giveaway

Dad’s Own Cookbook, by Bob Sloan published by Workman Publishing, distributed by Thomas Allen & Son.  Is the cook book for every “man of the house”.

About the Book

Move over Mom, Dad is in the kitchen! With his very own cookbook no less!  No longer will you come home to boxed pizza and take-out chinese.  You will now have the luxury of a full-fledged cook in your very own home. No more excuses Dad, this book will make you feel and look like the hero you actually are.

Dear Dad, “Are you, or is someone you know, culinarily challenged?  Do you or does someone you know, lose the use of major muscle groups when it’s time to cook?  Do you have a fear of frying?….Look, few of us want to rush into the kitchen after a hard day of work and start whipping up dinner. But more and more Dad is being called on to do his share of cooking….Soon you’ll be tearing up the kitchen effortlessly throwing together simple, tasty and healthful meals. And one night when your kid has a friend over for dinner, after they’ve tasted the perfectly roasted chicken, savored the oven-roasted rosemary potatoes, crunched into steamed al dente green beans, the friend will say, “Hey, this is, like, really good.” And your child will beam and respond, “Yeah, I know.  My dad made it.” ” 

My Thoughts

A.W.E.S.O.M.E  This book is the only book you will ever need in your house.  It is the manual of manuals for Dads and men everywhere.  This book explains how to set a table, and all the equipment needed, how to select the best wine, how to make breakfast in bed for your favorite person in the house.    It even explains how long stuff should be in the refrigerator.  How to plan a fancy cocktail party for 25 timed out, step-by step, right down to the last-minute details.  There is a section on cheeses and which ones are good for what sort of recipes. All this, and recipes to boot.

Perfect Roast Turkey Thanksgiving dinner for twelve, Dad’s Own Chicken Noodle Soup, Dad’s Official Meatloaf, Dad’s Own Apple Pie.  Stuffed Potatoes with Bacon and Cheese.  You name it, the recipe is probably in here. Oatmeal Chocolate Chip Cookies, that will make your kids so popular, they will bring every kid home from school for. Herbs and spices are explained in detail about how to use them and what combinations go well together, and as well a whole chapter dedicated to what Dad does best, Cooking in the great outdoors.  Dad’s Own Cookbook leaves nothing to your imagination.  All the steps are explained in detail with primers, timetables and tips that Sloan thinks may treat you like an idiot in the kitchen, but won’t make you feel like one.

Mom will never have to lift a finger ever again…wink, wink mom…this book has been published with you in mind…this book is something you actually need to buy…for him…for yourself…for him…get it?

Book Highlight

When I think of Dads and food together, I think of sunny summer days, barbecues and cold salads, red and white checkered tablecloths on long picnic tables. Kids running hither and yon, hide ‘n seek, tag, tug-of-war and red rover.

I’ve decided to feature classic salads for picnics on the beach or under a huge shade tree in the park.  Now we know with this handy cookbook, Dad’s Own Cookbook, Dad can prepare all this stuff and have time to play with the kids too.


  • 2, 10 oz. Cans cannellini beans drained (or your own soaked, cooked and drained)
  • 1 red bell pepper, cut into short, thin strips
  • 1/2 cup fresh basil leaves
  • 4 Tablespoons extra-virgin olive oil or more if needed
  • 1 teaspoon salt
  • Freshly ground black pepper

Equipment: Food Processor, Medium bowl, Colander

Put the beans in a colander and rinse them with cold water.  Drain well and transfer to a medium bowl.  Add the red bell pepper.

In a food processor or blender, combine the fresh basil with the olive oil and purée, adding more oil, 1 teaspoon at a time, if needed.

Pour the basil purée over the beans and peppers. Season with salt and pepper then toss lightly.


  • 1 large head romaine lettuce
  • 1 large clove garlic, minced
  • 3 anchovy fillets, plus more fillets for garnish, if desired
  • 1/4 cup white wine vinegar
  • 2 Tablespoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon bottled white horseradish
  • 1/2 cup olive oil
  • 1/4 cup grated parmesan cheese
  • 4 Tablespoons croutons, for garnish

Equipment: Medium bowl, Food processor or whisk

Wash and dry the lettuce well, tear into 1 1/2 inch pieces, and place in a salad bowl.

Combine all the remaining ingredients except the oil, Parmesan and croutons in a medium bowl or in a food processor. (if using a bowl, anchovies must be finely chopped) Whisk or process the mixture until it is smooth, about 30 seconds.  Add the oil in a slow, steady stream until it’s completely incorporated.  Add the Parmesan and mix briefly.  Just before serving, pour 2/3 of the dressing on the lettuce and toss until it is lightly coated.  Add more dressing if needed.

Garnish with croutons and added anchovy fillets if using.


Boxed croutons are fine, but making your own is a snap and they taste much better.  Any stale bread will do, though day-old french bread is preferable.  Preheat the oven to 375 degrees F.  Cut the bread into 1/2 inch cubes.  In a medium bowl, whisk together 1/4 cup olive oil, 1 clove garlic minced, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and some freshly ground black pepper.  Add the cubes of bread and toss them until they are lightly coated with the oil mixture.  Spread the cubes of bread on a baking sheet and bake, shaking the pan occasionally, until crisp and golden brown, about 5 – 8 minutes.


  • 2 1/2 pounds small red potatoes
  • 2 ribs celery
  • 1 medium red onion
  • 2 scallions
  • 1 red or green bell pepper
  • 1/2 cup chopped fresh parsley


  • 1/2 cup mayonnaise
  • 2 Tablespoons sour cream or added mayonnaise
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon salt
  • Freshly ground black pepper

Equipment: Large pot, Large bowl, Small bowl, Colander, Rubber Spatula

Rinse the potatoes, scrubbing off any spots of dirt with a potato brush or dish towel.

Put the potatoes in a large pot.  Cover with cold water to about 1 inch above the potatoes and bring to a boil, uncovered, on high heat.

When the water reaches a boil, reduce the heat to medium-low and simmer the potatoes until just tender (when a paring knife can pierce the potatoes easily), about 15 minutes.  Drain and cool in a colander.

While the potatoes are cooking, rinse and dry the celery ribs and cut them on an angle into 1/8 inch slices.  Cut the onion in half and then into thin slices.  Chop the green parts of the scallions into 1/2 inch pieces. (discard the white parts) Seed the bell pepper and cut it into short thin strips.

To make the dressing, combine all of the ingredients in a small bowl.

When the potatoes are cool enough to handle, cut them into quarters and transfer them to a large bowl. Add the vegetables and chopped parsley.

Pour the dressing on the potato mixture and gently combine with your hands or rubber spatula.  Refrigerate, covered for at least 2 hours.  Remove from the refrigerator 1/2 hour before serving.

Plain yogurt may be substituted for the mayonnaise.


  • 1 pound plain cooked chicken, cut into 3 inch strips
  • 1/2 pound bean sprouts
  • 1 medium cucumber, peeled, seeded and cut into 3 inch match sticks
  • 2 large carrots, cut into thin 3 inch match sticks


  • 3 Tablespoons peanut butter or sesame paste
  • 2 scallions, chopped
  • 2/3 cup chicken broth
  • 3 Tablespoons soy sauce
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon dry sherry or rice wine
  • 2 teaspoons sesame oil
  • 2 – 4 cloves garlic minced
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • Chopped fresh cilantro, for garnish

Equipment: Large bowl, Glass jar with cover

Combine the chicken, bean sprouts, cucumber, and carrots in a large bowl.

Put the dressing ingredients in a glass jar, cover and shake vigorously.

Drizzle the dressing over the salad and toss gently.  Sprinkle the cilantro over the salad if desired.

Note If you don’t have any pre-cooked chicken in the refrigerator, place one pound boneless chicken breasts on a rimmed baking sheet, cover the pan securely with foil and bake in a preheated 350 degree oven for 20 – 25 minutes, until cooked through but still juicy.

Contest Rules

Here is my note to every mom out there who has a son… when it comes time for him to take wing and leave the family nest, do him a huge favor and buy for him this book!  His friends will cherish you. His roommates will love you, his coworkers will adore you.  His partner will worship you.  You will become the best mother-in-law ever!

Now you can win for Dad his own copy Dad’s Own Cookbook, by Bob Sloan published by Workman Publishing, distributed by Thomas Allen & Son, by leaving your comment at the end of this blog, and as well any fun cooking stories you may have about Dad in the kitchen or out at the back yard grill. Good LUCK Dad!

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11 Responses to Dad’s Own Cookbook – Review and Giveaway

  1. Percy says:

    Spot on with this write-up, I absolutely think this web site needs far more attention.

    I’ll probably be back again to read through more, thanks for the info!


  2. Congratulations Shellie! You, or should I say your fella won this cookbook! I know you will enjoy him in the kitchen with these recipes! Have Fun!


  3. Julie P says:

    My father gave me a previous edition of this cookbook when I went to college. I’ve used it so much over the years, it’s starting to fall apart. It’s good practical information with great recipes and a nice balance of comfort food to gourmet. I’m thrilled to find out that it’s in print again so I can get a replacement copy!


  4. Fafard says:

    Good review! This is exactly the type of article that needs to be shared around the internet. Sad on the search engines for not ranking this blog post higher!


  5. Terri says:

    Sounds like a great book, my husband has started cooking over the past year as he retired. It was tough at first letting him into “my” kitchen but we have adjusted now. His very own cookbook would be a great idea.


  6. crumbl says:

    One of a few essential skills I think every man needs to acquire is at least rudimentary cooking skills. If you’re single, it’s essential unless you want to eat out of a box, and if you’re courting, it’s an impressive skill to bring to the table.

    I do cook, but my wife has two sons who are mostly clueless. One has an interest in learning. The other, sadly, works in a restaurant kitchen and still has no cooking skill. Neither are “dads”, but this book sounds perfect for them. I could try to teach them, but I’m busy teaching my wife, who couldn’t make a roux before I came along, and they don’t listen to me anyway, so it’d be a great assist.


  7. Janet Tufts says:

    In our house, I ‘own’ the ktichen and my husband ‘owns’ the garden. How did we come by this? Well…28 years ago when we were dating, I offered to weed my mother-in-law’s garden and inadvertantly dug out the flowers. Paul baked me muffins and used a tablespoon of baking powder instead of a teaspoon – they were bad, very bad! A few weeks ago I ventured out into the garden – with this cookbook, my husband just might venture into the kitchen. (If not I have a son who is an ‘equal player’ in his own kitchen.)


  8. Shellie says:

    I have a son who does his best to cook. When I told him he needed to start making dinner 2 nights a week I really don’t know what I was thinking. My first dinner was canned ravioli and kraft dinner. Not bad if you are into packaged processed foods high in carbs. It’s gotten slightly better but would love to give him a cookbook that will help expand his horizons!


  9. Sarah Field says:

    My brother is getting married in a few months – I believe my sister-in-law would love me forever if I gave him this book; on that thought my husband could also use this book…breakfast in bed anyone?!?!


  10. Ann Moore says:

    How timely! My son is about to fledge the nest and I can think of no better gift to send him off.


  11. Deb says:

    Would love to give this cookbook to my brother. It would be great to see him add some new recipes to his repertoire.


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