The Gourmet Bachelor Cookbook

5.0 out of 5 stars
Great book for every cook or rookie!
By LMills

This book is great! The pictures, the recipe’s all of it! Bravo Chad! Latrobe, Pennsylvania! I bought several as gifts and then had to get one for myself! Recipes are delicious!

5.0 out of 5 stars
A useful and beautiful cookbook!
By Carol R

The Gourmet Bachelor created a beautiful, useful cookbook that I enjoy using. He incorporates ingredients that I normally don’t think to use, but I love to eat when I am out. He makes it fun and easy—-I surprise myself! Can’t wait for the next one!

5.0 out of 5 stars
Art — for the tummy and the eyes!
By Gregory Weiss “scrambledgreggs2” (New York City, NY)

Easy-to-make, and easy-to-love recipes that change the way you cook at home! And stunning photos to go along with it all! Highly recommended! One of the few cookbooks that work well as a coffee table book too!

5.0 out of 5 stars
Beautifully done.
By Suzi77

The recipes are delicious, easy & unique. The photos are wonderful. Really eye catching. This would make a great gift for a single person just starting out or a seasoned chef to add to their collection. I love mine as a coffee table book & everyone looks at it & loves it.

5.0 out of 5 stars
I can’t wait to cook my first recipe
By The Breakfast Queen

The pictures in this cookbook are fantastic and make me want to try out the recipes. The first thing that I am planning to make is the breakfast quesadilla. I love great breakfast food. I plan on loaning my cookbook to my boyfriend so that he can start cooking for me!

3.0 out of 5 stars
The Gourmet Bachelor
By jrs19

I found this book to be confusing. For example in the wild striped bass recipe is it a total of 3 ozs. of thyme, parsley & tarragon or 3 ozs. total. I also think that suggesting pan sizes to use would be helpful. Cooking 2 fish filets in 3 cups of liquids is going to require a large skillet, or else you will end with a mess.

In the Spanish Tuna recipe there needs to warnings on how much smoke will be created following the recipe. You will not have a finished product that looks like the picture in the book. You will have a blackened tuna and peppers with char on them. Also if this is designed for the beginnig cook, there needs to be instructions on how to ignite the the sherry on both gas and electric stoves.

I thought it was an attractive book, but one that many people will struggle with for the special occasion.

Living proof that a food idiot like me can make good
By Foodiot “I no cook.” (Las Vegas, NV.)

I am not a gourmet. Or, more accurately, I should say I WAS not a gourmet prior to picking up Chad Carns’s book. My knowledge of food began and ended with how to turn on a stove and set a timer — also how to eat said food that was inevitably prepared for me. Before TGB, I had worshipped at the edible altar of minimalist cuisine — usually that which came in a box or can or some form of resealable packaging. But now, I feel as though I have been transformed. Invigorated. Born anew to a world I only dreamed would be accessible to me — the world of gourmet cooking.

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Whether it’s the easy to follow directions (see? I call them directions, not recipes) or the ingredients — which, in this day and age, are as easily found at the local Wisconsin Stop And Shop Organic section as they are on Bleecker St. in New York — I find myself wanting nothing more than come home and create easy dishes inspired by Carns’s experiences in the world.

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Never heard of Carns? To me, that’s actually part of the appeal! The approachability, the ease, and inevitably the incredible taste elicited from any one of the dishes makes this cookbook, not to mention Carns himself, the food equivalent of that amazing indie band that soon everyone will hear about.

5.0 out of 5 stars
Boosted My Confidence in the Kitchen
By C. Cullen

This book hits the mark. It’s straightforward, helpful, and not condescending. I went the ‘Bachelor’ route, as that’s my skill level, but the tips and tricks inside make me feel semi-pro. Plus, even with the wide variety of food in here, nearly everything can be found at your local grocery store on any given day. No need to run around looking for some mystery ingredient at the last minute.

Also, as mentioned, the book looks great. I wrote down a few of the instructions because I didn’t want to spill food on the book when cooking. It’s definitely something I would leave laying around.

I’d say that the Bachelor title is a bit limiting, as I’m sure girls would dig it, too.

5.0 out of 5 stars
Excellent Book!
By Kara Silverman “KaraSilv” (Jersey City, NJ)

This is hands down one of the most beautiful cookbooks I have ever seen. I love the poached pear recipe. Everything in here is so quick and easy to make. The recipes are simple to understand and don’t involved a ton of ingredients or time. I think the wine pairings are fun and new. I use this book for both a cookbook and a coffee table book! The presentation and photography are like nothing else. I say buy it!

5.0 out of 5 stars
A must-have – not only an amazing cookbook but also a work of art
By Nancy from New Jersey – See all my reviews

I found this book during my search for the perfect cookbook gift – one that offered easy-to-make and exciting recipes that use few ingredients. Well, I hit the jackpot! Not only did the book offer all of these features, the photos and layout are stunning. I also thought the title “The Gourmet Bachelor” would be perfect for the two bachelors on my gift list who love to cook. I was wrong on that account. The book is perfect for anyone who loves cooking and especially who loves beautiful cookbooks. The simplicity in the directions should also inspire novice cooks to try the wonderful gourmet dishes. I must admit that I enjoyed paging through the book so much that it was very difficult to wrap the books. My solution is that I am going to place a follow-up order and not only get a copy for me but also for my female friends who love to cook. I anxiously await Chad’s next book.

4.0 out of 5 stars
A surprisingly smart cookbook
By E. Gladstone (Los Angeles, CA)

At first glance, The Gourmet Bachelor looks like another of those facile coffee table cookbooks, with glistening food photos, slick design, big print and indifferent recipes. But crack it open and you’ll glean a lot of smart insights, experience-based tips and a nice variety of dishes–dinner entrees, some lighter fare, desserts and even breakfast–most of which seem easy enough for any semi-capable cook (while the brevity of instructions is nice for the knowledgable, a true novice could misstep).

Carns structures the book around his personal experience in Greenwich Village, organizing recipes into four weeks of meals, each with varietal wine pairings by Justin Christoph (a wine expert for Christie’s and others , see […]), who also provides a smart “Wine 101” chapter. Chef Rob Fitzhenry and others helped Carns develop the book. His locale alone is an unintended endorsement: If Carns can make these recipes in a tiny Manhattan apartment kitchen, they can’t be too difficult.

Of course, the implication within a phrase like the “Gourmet Bachelor” is that these are dishes made to impress a date (if not enliven your solitude). To that end, the enticing book might work almost as well just sitting around the living room–or even the back seat of your car–implying you’re sophisticated and worldly enough to appreciate the international cuisine.

I’m going to try that method first, and let you know how it works out 😉

Photography by Sasha Gitin and Lou Manna, is of course, gorgeous.

5.0 out of 5 stars
Not just for male bachelors!
By Sandi “Sandi” (Brooklyn, NY)

I live in Brooklyn and can appreciate all the local city-charm of this cookbook. As I flipped through the pages for the first time, I felt it captured the heart of G. Village and I love owning a cookbook that echoes this.

I am an avid runner, always training for a race so I don’t have a lot of time to prepare meals and often find myself picking up take out or ordering in. With the promise of easy recipes offered by “TGB”, I was willing to give it a shot.

With the 5 or so recipes I’ve tried so far, I am thrilled that although the prep time was quick and easy, the dishes were incredibly delicious and complex in flavor. My favorite has been the Korean steak marinade, which I’ve used on chicken and tofu several times. I’ve even made a batch of it to have on hand in the fridge for when I’m in a hurry.

The book also offers wine pairings, which made my dinner party for four a lot less stressful since all I had to do was buy the wine suggested for the recipe.