Two Must-Buy Father's Day Gifts for Non-Foodies (One Food, One Non-)

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Our expert recommends a book of essays and recipes—including, of course, beer-can chicken—and a stylish accessory

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Q. A reader in Washington asks: When I was growing up I gave my dad a Father's Day present, but my mother certainly didn't. Now, though, my husband gives me a Mother's Day gift, so I have to get him a present too. He doesn't cook, or not as much as I'd like him to given that we've got two boys. So I'm not looking for a gadget, even though he does like design. Something to get him more interested in going into the kitchen on a weeknight? I admit: I don't get the custom of giving your spouse a gift that's supposed to come from your child. But maybe your own children aren't old enough to think of making something endearingly misshapen, and anyway this gives you an excuse to get a pointed gift--one that's a little subtler than the vacuum cleaners I've heard friends say, still incredulously, they've gotten from spouses. So, two ideas, one kitchen-related but not too directive, and one very far from a vacuum cleaner, or even from a cooking tool that, however nicely designed, says, "Get back where I need you to be."

The obvious gift for your reluctant-cook husband is Man With a Pan, a book of wonderfully written essays edited by John Donohue, a New Yorker editor (like a recent Talk of the Town piece? Thank him, I say as an editor) and cartoonist and enthusiastic cook. His own blog, Stay At Stove Dad, is full of recipes and accounts of cooking for his wife and two daughters—and, often, with his friends, who include pretty much everyone cool and interested in food and writing in New York City, by which I of course mean Brooklyn. Compiling an anthology on the same subject must have seemed a natural next step, though as someone who has done similar work I can say I'm sure it wasn't a very easy one.

He makes it look easy. For anybody who likes funny and good writing, the book is like Crackerjacks, which of course you're allowed to stock—you can eat whatever you want, this is a guy's book. There are stars like Stephen King, about whom nothing would surprise me and certainly not his attraction to the microwave or his general good sense about cooking ("I can respect the food even if I'm not especially crazy about cooking it"), Jim Harrison, Mario Batali ("If you ask my son Leo what his favorite thing to eat is, his flat-our response is, 'Duck testicles'"—what an intro), and the Marks Bittman and Kurlansky. There are very frank accounts of hating to cook and resenting prep time to grind toward putting dinner on the table, which I suspect will sound familiar. (Maybe you shouldn't show him the link to my favorite food-related essay of this year, a cri de coeur from my friend Pete Wells about the near-impossibility of holding down an incessantly demanding job and cooking at anything like the standards you want to, or cooking it at all. It became the basis for a really thoughtful discussion between Donohue and Wells that you might be able to use to empathetically ease your husband back into the kitchen.)

But most of all there's terrifically engaging writing, like an irresistibly funny piece by Paul Greenberg on trying to save money by catching and cooking fish—not as easy as it sounds when you live in Manhattan, even if you're good at both—and cartoons at the end of most chapters that make leafing through the book a pleasure. And a lot of really practical stuff, too, like reading suggestions (on barbecue, for instance, after the inevitable recipes for beer-can chicken and three-day ribs--surely your husband does BBQ with your boys) and plenty of recipes. If Man With a Pan doesn't send him back into the kitchen, it will give him good reading—and re-inspire you to actually enjoy cooking for your family.

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Corby Kummer's work in The Atlantic has established him as one of the most widely read, authoritative, and creative food writers in the United States. The San Francisco Examiner pronounced him "a dean among food writers in America." More

Corby Kummer's work in The Atlantic has established him as one of the most widely read, authoritative, and creative food writers in the United States. The San Francisco Examiner pronounced him "a dean among food writers in America." Julia Child once said, "I think he's a very good food writer. He really does his homework. As a reporter and a writer he takes his work very seriously." Kummer's 1990 Atlantic series about coffee was heralded by foodies and the general public alike. The response to his recommendations about coffees and coffee-makers was typical--suppliers scrambled to meet the demand. As Giorgio Deluca, co-founder of New York's epicurean grocery Dean & Deluca, says: "I can tell when Corby's pieces hit; the phone doesn't stop ringing." His book, The Joy of Coffee, based on his Atlantic series, was heralded by The New York Times as "the most definitive and engagingly written book on the subject to date." In nominating his work for a National Magazine Award (for which he became a finalist), the editors wrote: "Kummer treats food as if its preparation were something of a life sport: an activity to be pursued regularly and healthfully by knowledgeable people who demand quality." Kummer's book The Pleasures of Slow Food celebrates local artisans who raise and prepare the foods of their regions with the love and expertise that come only with generations of practice. Kummer was restaurant critic of New York Magazine in 1995 and 1996 and since 1997 has served as restaurant critic for Boston Magazine. He is also a frequent food commentator on television and radio. He was educated at Yale, immediately after which he came to The Atlantic. He is the recipient of five James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award.
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