The Wenatchee World

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Weather

The latest extended forecast from The Weather Channel

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Hydrologic Outlook issued February 12 at 3:18PM PST until February 13 at 10:00AM PST by NWS

...WARM, RAINY, AND WINDY CONDITIONS WILL LEAD TO STREAM RISES... A MORE UNSETTLED WEATHER PATTERN ARRIVES THIS WEEKEND BRINGING RAINS AND WARM TEMPERATURES. MELTING MID AND LOW ELEVATION SNOW, IN COMBINATION WITH THE RAINS, WILL LEAD TO RISES ON MANY OF THE AREA`S STREAMS. MONDAY AND TUESDAY ARE FORECAST TO BRING EVEN WARMER TEMPERATURES...SOME NEAR RECORD HIGH TEMPERATURES...ALONG

Tonight

Lo33° Slight Chance Showers and Patchy Fog

Saturday

Hi44° Patchy Fog then Partly Sunny

Saturday Night

Lo35° Chance Rain

Sunday

Hi47° Slight Chance Rain

Sunday Night

Lo39° Slight Chance Rain

Washington's Birthday

Hi58° Partly Sunny

Monday Night

Lo41° Mostly Cloudy

Tuesday

Hi53° Cloudy

Tuesday Night

Lo39° Slight Chance Rain

Wednesday

Hi47° Chance Rain

Dude food: Steven Raichlen talks man-made meals, kitchen tips

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Cooking may not be a gender-specific activity, but there are some characteristics that follow stereotypes more often than not (read on before you start to object). At least that’s what Steven Raichlen says — and we tend to agree. He’s the guy who has brought us more grilling books than one would think possible (most of the 30 books he’s written, including “Planet Barbecue!” and “Barbecue! Bible”). Now Raichlen directs his considerable culinary knowledge to another subject he’s equally skilled at: teaching men to cook in “Man Made Meals: The Essential Cookbook for Guys” (Workman, 631 pages, $24.95).

As Raichlen takes the reader through a variety of cooking methods in 300 recipes, he intersperses technique and step-by-step photos (how to carve a turkey, how to eat lobster) with an engaging Q&A involving food dudes, from Spanish chef Jose Andres to Michael Pollan, Thomas Keller, Stanley Tucci, Andrew Zimmern and even a faux interview with Thomas Jefferson (via an academic). The interviews alone are worth the price of the book as each cook delves deep into what motivates his cooking.

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