When you're on a roll, why stop: Jon Shook and Vinny Dotolo successfully opened Animal while still running a bustling catering company, and now their first cookbook hit the book stores, and no, it's not just stoner food. "Two Dudes, One Pan: Maximum Flavor From a Minimalist Kitchen" is everything you'd expect from the chefs (and the title): Simple, easy to read recipes; straight-forward dishes, much like the Animal menu; occasional witty banter between the chefs. We would kill for the fried quail recipe, but there is one for the balsamic barbecued baby-back ribs people like so much at the restaurant. And, yes, bacon makes multiple appearances. [~ELA~]
by Lesley Balla
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