From Publishers Weekly
This gimmicky cookbook, printed on the stiff, cardboard pages more often seen in picture books for infants, offers a set of exceedingly easy recipes for the fellow whose favorite kitchen tool is the can opener. Promising to make any man "king of the grill," Joachim (A Man, A Can, A Plan) presents recipes in simple equations, with photographs of all the main ingredients stacked in basic, arithmetical order (in other words, one barely needs to know how to read): a can of beer plus a can of chopped jalapenos plus a flank steak plus flour tortillas (along with a few seasonings and garnishes) renders a plate of reasonably tasty Beer-Flamed Fajitas; a can of chicken broth plus a can of light coconut milk plus a lime plus some boneless chicken breasts and spices makes Spicy Bangkok Birdies. Running alongside the images are drill-sergeant directions on how to combine the ingredients: "In a big bowl, nuke everything but the chicken....Dump in the chicken....Fire up your grill," run the Bangkok Birdies instructions. With ingredients ranging from soda pop to SPAM (Pakistani Pork Chops call for the former, while the latter appears in SPAM Cordon Bleu and Mushroom SPAMwiches), and from Pringles to refrigerated pizza dough, this is not a book for the seriously health conscious, though fat and calories are listed and are often reasonable. Rather, it seems geared toward the busy good ol' boy craving a manly meal, to whom a "perfectly roasted whole chicken...with an open beer can stuck up its...um...orifice" (the recipe for Beer-Can Chicken) sounds appealing. Copyright 2003 Reed Business Information, Inc.


Review
"Twenty years ago, the first chicken I ever cooked on a grill burst into flames before I opened the lid to turn it. I wish A Man, a Can, a Grill had been there before that happened. Thanks to David Joachim, I'll never set a chicken on fire again."--Don Mauer, author of A Guy's Guide to Great Eating

"These easy, flavorful recipes for the grill are streamlined and smart. Real food--so good that no one will ever guess your secret is in the can."--Andrew Schloss, author of Cooking with Three Ingredients and Dinner's Ready



Book Description
Take a man. Add a can. Now throw in a grill. Sounds like a recipe for disaster, right? But with the geniuses who brought you A Man, A Can, A Plan are calling the shots, any guy can turn his culinary carnage into a killer meal.

- Photos of most ingredients, so shopping is a breeze
- Instructions for charcoal and propane grills alike
- Options for vegetarians
- Other useful facts about the ingredients and grilling techniques
- Whether the menu calls for beer-basted chicken or shish kebabs, Joachim's approach to barbecuing will lure even the most inexperienced cook to slap on an apron.



From the Back Cover
A Man, A Can, A Grill

"Twenty years ago, the first chicken I ever cooked on a grill burst into flames before I opened the lid to turn it. I wish A Man, a Can, a Grill had been there before that happened. Thanks to David Joachim, I'll never set a chicken on fire again."
--Don Mauer, author of A Guy's Guide to Great Eating

"These easy, flavorful recipes for the grill are streamlined and smart. Real food-- so good that no one will ever guess your secret is in the can."
--Andrew Schloss, author of Cooking with Three Ingredients and Dinner's Ready

Praise for A Man, a Can, a Plan

"Hearty but healthful fare, presented with nice helpings of humor."--Chicago Sun-Times

"A foolproof, not to mention spillproof, guide to manly success in the kitchen."--Sunday Star-Ledger

"Dude, this cookbook is for you."--Detroit News

FROM THE PUBLISHER

Take a man. Add a can. Now throw in a grill. Sounds like a recipe for disaster, right? But with the geniuses who brought you A Man, a Can, a Plan calling the shots, any guy can turn his culinary carnage into a killer meal. David Joachim's A Man, a Can, a Grill promises 50 more simple dishes, each using no more than five main ingredients, most of which come in cans! With plenty of photographs to ensure not one man will have to stop for directions, this installment isn't just the newest guy cooking classic-it's the best thing to happen to food since man invented fire.

Whether the menu calls for beer-basted chicken or shish kebabs, Joachim's approach to barbecuing will lure even the most inexperienced cook to slap on an apron. If your stomach is growling and a can is at hand, it's time for A Man, A Can, a Grill.

FROM THE CRITICS

Publishers Weekly